Title: |
Mexican 2-Bean Chili |
Dish: |
Soups |
Dish Type: |
Other |
Cooking Method: |
Stove Top |
Difficulty: |
3 / 10 |
Servings: |
6 |
Prep Time: |
|
Cook Time: |
20 min |
|
Ingredients
-
3 cups - cooked chicken, shredded
-
2 14 1/2oz cans - chicken broth
-
1 16oz jar - mild thick & chunky salsa
-
1 15oz can - black beans, drained and rinsed
-
1 15oz can - pinto beans, drained and rinsed
-
1 8 3/4oz can - corn, drained
-
1 8oz can - tomato sauce
-
1 - zucchini, chopped
-
1 clove - garlic, minced
-
1 1/2 to 2 tsp - chili powder
-
1 tsp - ground cumin
Directions
Combine all ingredients except garnishes in a large stockpot. Bring to a boil; reduce heat and simmer for 20 minutes. Ladle into bowls; top with garnishes as desired.
GARNISH: shredded Cheddar cheese, crushed tortilla chips, sliced green onion, chopped fresh cilantro
Notes