MEXICAN TWO BEAN CHICKEN CHILI

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 15oz can black beans, drained and rinsed
  • 1 15oz can pinto beans, drained and rinsed
  • 1 8 3/4oz can whole kernel corn, drained
  • 2 14 1/2oz cans chicken broth
  • 1 16oz jar salsa
  • 1 8oz can tomato sauce
  • 3 cups shredded cooked chicken
  • 1 garlic clove, pressed
  • 1 1/2-2 tsps. chili powder
  • 1 tsp. ground cumin

Directions

  • Drain and rinse beans. Drain corn. Combine chicken broth, salsa and tomato sauce. Add beans, corn, chicken, garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes. Serve with topping of your choice.
  • **For a thicker soup, use less broth and salsa.

Notes

Categories: Beans  Chili  Main Dish  Poultry 
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