Two Bean Chicken Chili

Our weather is doing the typical Midwest spring roller coaster.  The past two days have been beautiful and in the high 60's or low 70's.  I might have even gotten a touch of sunburn from being out most of the afternoon on Monday.  Then today our high is suppose to be wet and 41 degrees.  Blah!  The cooler weather put me in the mood for some warm comfort food.  Here is a recipe my SIL has shared with all the family and become a favorite for us.

2 Bean Chicken Chili

Ingredients:

1 can Black Beans (rinsed and drained)

1 can Pinto Beans (rinsed and drained)

2 cans chicken broth

8 oz. corn

1 T chili powder

1 clove of garlic

1 jar chunky mild salsa

3 cups cooked chicken

8 oz tomato sauce (Mexican hot if available)

1 chopped zucchini

Directions:

Place all ingredients in a large soup pot on stove top.  Mix and bring to a boil.  Simmer for 30 minutes.

That's it.  Seriously.

Want to add a little extra to it?  Our family likes to put a dollop of sour cream on top, a good sprinkle of shredded cheese and then scoop it all up with Fritos or Tostitos.

Before too long, I'm sure we will all be complaining about how hot it is.  However, I can't wait for warm weather, sun and some fun in the pool.  Can't get here soon enough for me!