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Chicken Chili with Green Salsa

marti

marti

Chicken Chili with Green Salsa

Kathy GrashoffFort Wayne, IN

Spicy and warm, this is sure to chase the chill away!

12-oz. pkg. chicken breast tenders, cut into 1/2-inch strips

2 15-1/2 oz. cans white kidney beans, rinsed and drained

16-oz. jar mild green salsa

1/4 c. fresh cilantro, chopped

Optional: cherry tomatoes

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. Serves 4.

From 5 Ingredients or Less Cookbook
By Gooseberry Patch​
 
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