MEXICAN THREE BEAN CHICKEN CHILI

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Contributed by Genny Ulrich
This recipe was on Good Things Utah and has been altered a bit.
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • 1 (16 oz.) jar Thick and Chunky Mild Salsa
  • 3 cups cooked shredded chicken (I use one of the rotisserie chickens at Costco)
  • 1 Tbs. chili powder
  • 2 (14 oz.) cans chicken broth
  • 1 (8 oz.) can tomato sauce
  • 1 tsp. crushed garlic
Combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.

Suggestions for toppings:
Crumbled tortilla chips, shredded cheese, sour cream, chopped cilantro. Squeeze a little lime juice over the top in individual bowls.



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