Chicken chili

1 lb Chicken breast, boiled and shredded
2 cans Mexican Stewed Tomatoes
1 can Diced Tomatoes w/Green Chilies
1 can Black Beans
1 can Pinto Beans (I like the ones with Jalapenos in it for a kick)
1 package dry Taco Seasoning
1 package dry Ranch mix

Cook 1 lb of chicken breast, shredding after done. I usually boil mine, but you can grill or broil if preferred. While chicken is cooking, dump all other ingredients in large pot and cook on low-medium. Once chicken is done, add to mixture and cook on medium for 30-45 minutes.

Makes about 6 good-sized portions(approx 1 1/2 cups) for lunchtime, or have 2 cups as a dinner meal. To cut down on sodium content, you can substitute regular Stewed Tomatoes, no salt added. Very thick and chunky. Sometimes I will puree one can of tomatoes before adding to thin it out some.

Number of Servings: 6

Recipe submitted by SparkPeople user AUNTSUSIE5.