1 pound boneless and skinless chicken breasts
1 can (10 ounces) garbanzo beans
1 can (15 ounces) spicy black beans
1 can (15 ounces) chili beans
1 can (15 ounces) Mexican-style stewed tomatoes
3/4 cup bottled salsa*
Chili powder, sweet or hot, to taste
*Chunky bottled salsas are the best. Avoid a salsa fresca or picante sauce.
In a large pot, boil chicken breasts until tender; about 20 minutes, and drain. When chicken is cool enough to handle, tear into shreds.
In the same pot or a dutch oven, mix the chicken with the three types of beans, tomatoes, and salsa. Season to taste with chili powder.* Simmer mixture for 1 hour.
*For a thicker chili, drain beans, though not to an extreme as you will want some moisture.
Some Suggested Toppings
Chopped green onions