Name: Mexican Two Bean Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

This is a Pampered Chef recipe. It goes together very quickly. I made it during a party and it was completely demolished.

Mexican Two Bean Chicken Chili

zucchini,

(15 ounce) can black beans,

(15 ounce) can pinto beans, drained and rinsed

(8 ounce) can whole kernel corn, drained

chicken broth

(16 ounce) jar thick & chunky salsa

tomato sauce

garlic,

chili powder

cumin

chicken breasts, shredded

Bring to a boil, lower heat and simmer for 30 minutes.

Serve with cheddar cheese, sour cream, and tortilla chips.

I got this recipe from a Pampered Chef consultant before I became one myself. It's a very delicous recipe. I don't reccomend making it in a crockpot, it's not really supposed to be a thick chili, more like a soup. I top my bowls with sour cream and colbyjack cheese and serve with tortilla chips.

Mexican Two Bean Chicken Chili

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Author : KelBel

Ingredients

Instructions

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