It’s easy to make this Chicken Chili Recipe ahead of time and save it for those days you’re too tired to make an elaborate meal. But, don’t be fooled! This soup is hearty enough to stand alone.
4 chicken breasts, cooked and shredded
16 oz. salsa
2 tsp. garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1 11oz. can corn
1 15oz. can black beans
In a stewpot, combine chicken and salsa. Season with garlic, cumin and chili powder. Bring to boil. Turn heat to medium and let stew for 20 minutes. Stir in the corn and beans. Simmer for 20 more minutes, then serve.