Chicken Chili with Green Salsa

By bakers_delight85

Ingredients

• 12 ounces chicken breast tenders, cut into 1/2-inch pieces
• 2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
• 1 jar (16 ounces) mild or medium-hot green salsa (about 1 3/4 cups)
• 1/4 cup chopped fresh cilantro
• 1 cup red and/or yellow cherry tomatoes, each cut into quarters

Preparation

Step 1

Heat nonstick 12-inch skillet over medium-high heat until very hot. Add chicken and cook, stirring constantly, just until chicken loses its pink color throughout, 2 to 3 minutes.
Add beans, salsa, cilantro, and 1/2 cup water, and cook, stirring occasionally, 5 minutes longer to blend flavors. Top with tomatoes to serve.