Mexican Two Bean Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a Pampered Chef recipe. It goes together very quickly. I made it during a party and it was completely demolished. Ingredients:
1 medium zucchini, diced |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can pinto beans, drained and rinsed |
1 (8 ounce) can whole kernel corn, drained |
2 (14 ounce) cans chicken broth |
1 (16 ounce) jar thick & chunky salsa |
1 (8 ounce) can tomato sauce |
2 cloves garlic, minced |
1 tablespoon chili powder |
1 tablespoon cumin |
3 cups cooked chicken breasts, shredded |
Directions:
1. Put all ingredients in a stock pot.
2. Bring to a boil, lower heat and simmer for 30 minutes.
3. Serve with cheddar cheese, sour cream, and tortilla chips.
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