Mexican Two Bean Chili

By nlhartman

This chili, made with preapred salsa and a few pantry ingredients, comes together in no time so you can relax before the big game!

Ingredients

• 2 cans chicken broth
• 1 jar (16 ounces) thick and chunky mild salsa
• 1 8 oz, can tomato sauce
• 1 medium zucchini, coarsely chopped
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 8 3/4 oz. can whole kernel corn, drained
• 3 cups shredded cooked chicken
• 1 garlic clove, pressed
• 1 1/2 - 2 tbsp chili powder
• 1 tsp ground cumin
• Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves

Preparation

Step 1

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.