There are endless chili recipes out there, many with a lot of ingredients. This recipe is just the opposite and most of this list you can keep on hand for times you need a filling meal and don't feel like food shopping. When I first heard of this recipe, I was a bit of a skeptic - but the salsa, chilies and chili seasoning adds the perfect amount of flavor! The best part, you can just pour everything into a large pot with almost no prep and let it simmer away.
2 pounds chicken breasts, boneless and skinless
2 28 oz cans tomato sauce
2 jars salsa, medium or mild depending on how spicy you like your chili
2 4 oz cans chopped green chilies
1 packet of chili seasoning, we used reduced sodium
1 jalapeño, minced - optional
2 cans beans, drained and rinsed - we used red and black
Shredded cheese, optional
Tortilla chips, optional
Sour cream, optional
- Place a large pot over medium heat and add tomato sauce, salsa, green chilies, chili seasoning and jalapeño. Stir to combine.
- Add chicken breasts and let mixture simmer, stirring occasionally.
- After about an hour, check chicken breasts. If chicken is cooked through, carefully remove all chicken and shred with two forks.
- Add shredded chicken back into pot, along with the beans. Stir to combine.
- Let chili simmer for about 20 more minutes or until ready to serve.
- Serve hot, topped with shredded cheese and sour cream, with a side of tortilla chips for dipping.
You can also toss everything into a slow cooker for the day and shred chicken just before serving.