Sunday, November 14, 2010

Mexican Two Bean Chicken Chili

This is a family favorite that is easy, light and tastey! 
Thought you might want to try it on this cold fall Sunday.
It's yummy for your tummy....promise!  Enjoy your day:)

Mexican Two Bean Chicken Chili

1 medium zucchini, coarslely chopped (about 1 1/4 cups)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, drained
2 cans (14 1/2 oz each) chicken broth
1 jar (16 oz) thick and chunky mild salsa
1 can (8 oz) tomato sause
3 cups shredded cooked chicken
1 garlic clove, pressed
1 1/2-2 tablespoons chili powder
1 tsp ground cumin

Optional toppings: shredded cheese, sour cream, crushed corn tortilla chips, sliced green onions and fresh cilantro leaves


1.  Chop zucchini.
Drain and rinse beans. Drain corn

2.  Combine chicken broth, salsa and tomato sauce.  Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin.

3.  Bring to a boil; reduce heat and simmer 30 minutes.

4.  Ladle chili into soup bowls.  Top with desire toppings.

Yield: 6 servings (10 cups)

1 comment:

  1. sound like another one I am going to love. Can you just move in and cook for me...LOL