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Chicken Chili with Green Salsa

Serves: 4

Season-Winter
Category: Soups & Stews
Submitted by Kathy Grashoff, Fort Wayne IN
Spicy and warm, this is sure to chase the chill away!

    1 (12-ounce) package chicken tenders, cut into 1/2-inch strips
   2 (15 1/2-ounce) cans white kidney beans, rinsed and drained
   1 (16-ounce) jar mild green salsa
   1/4 cup fresh cilantro, chopped
   Optional: cherry tomatoes

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Place chicken in a skillet; sauté for 2 to 3 minutes or until juices run clear when chicken is pierced with a fork. Add beans, salsa, cilantro and 1/2 cup water; heat thoroughly, about 5 minutes. Spoon into serving bowls; top with quartered tomatoes, if desired.

From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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