Mexican Two Bean Chicken Chili

Makes 6 servings (10 cups/2.4 l)

Teresa

ingredients

2 cups (500 mL) chicken broth
1 jar (16 ounces or 430 mL) thick and chunky mild salsa
1 cup (250 mL) tomato sauce
1 medium zucchini, coarsely chopped (about 1 1/4 cups/300 mL)
1 1/2 cups (375 mL) black beans
1 1/2 cups (375 mL) pinto beans
1 cup (250 mL) whole kernel corn, drained
3 cups (750 mL) shredded cooked chicken
1 garlic clove, pressed
1 1/2 - 2 tbsp (22-30 mL) chili powder
1 tsp (5 mL) ground cumin
Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves

1
Combine chicken broth, salsa and tomato sauce in (4-qt.) Casserole. Add zucchini, beans, corn, chicken, garlic pressed with Garlic Press, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes.
2
Ladle chili into soup bowls using Spoon. Top with desired toppings.

Source: Teresa