Green Chicken Chili

Chicken Breast, no skin, 3 units
Beans, red kidney, 1 cup/1 can
Beans, pinto, 1 cup/1 can
Beans, white, 1 cup/1 can
Pacific Natural Foods Natural Free Range Chicken Broth, 1 cup
Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 3.5 serving/1 can
La Victoria Thick'n Chunky Salsa Verde Medium, 19 tbsp/1 jar
White Rice, long grain, 1 cup

Spray pot with non-stick spray
*** I had previously cooked the chicken (in the slow cooker) with the Salsa Verde but this is the point, were you doing it all at once, where you would put in the chicken and smother it in the Salsa Verde***
Drain and add in your Red Kidney Beans, Pinto Beans and White Beans.
Pour in your can of tomatoes with the juice.
Add a cup of chicken broth.
Sprinkle in a healthy/to taste portion of red pepper flakes.
Cover and set on Low for about 8 hours...

About an hour, perhaps a little less, prior to serving, make a hole in your chili concoction and pour in your cup of rice. Ensure it all gets incorporated into the liquid then recover the pot and let the rice get saturated/fluffed up before serving.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user TIMANTEC.