Chicken Chili

Read your cans to make sure there are no preservatives!
1 can condensed tomato soup (do not reconstitute)
1 can diced tomato (I used more because I had an open can in the fridge...waste not, want not)
1 can red kidney beans drained (but I spose you could use whatever beans you like)
1/2 cup chopped onion (yellow is probably best but I only had red, so that's what I used)
1-1/2 lbs skinless, boneless chicken breast
1tbsp each of ground cumin, salt, and dried cilantro
2 tbsp of pepper
1-1/2 tbsp each of paprika and garlic powder
3 tbsp chili powder
1/2 tsp cayenne (if you like spicy)
*You can put more or less of any spice you like!

You could also keep the chicken pieces whole and cut off 4 oz servings and then top with chili mixture. Serve over rice for another option. Both options are good with a little shredded cheese and a dollop of sour cream or plain yogurt and some guacamole. You could even make Fajitas!!!

throw it all in a crock pot and cook on high until the chicken falls apart. Or you can pull the chicken out after about 4-6 hours (cooks longer on low) and pull it apart then put it back in.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KPILVER.