I had never made chicken chili before so I decided to give it a go. I am actually quite proud of how this turned out. We ate it by itself because we were out of cheese and crackers but no joke--this chili may be the best chili ever with some cheddar cheese and saltines.
Super quick and easy. Just dump everything in, let simmer, and enjoy!
2 chicken breasts
1/2 lb pinto beans
1 can chicken broth
1 small can diced green chiles
1 can cream of potato soup
2 tsp chili powder
2 tsp cumin
1 tsp Southwest Chipotle Seasoning (a good substitute would be some cayenne perhaps)
generous dash of onion powder and garlic salt
Prepare pinto beans according to the instructions on the bag-- the longer you soak them the better (canned beans work great as well--just skip this step). Boil you chicken breasts for an hour or until tender. Cut chicken into bite size pieces and place it into pot. Then add all other ingredients and let simmer for awhile so all the flavors intermingle.
Enjoy hot with cheddar cheese and saltines.