Skillet Chicken Chili

Yield: 6 servings

Preparation Time: 10 min; Cook: 20 min

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Ingredients

check butter 1 tablespoon butter

1 pound boneless skinless chicken breast, cut into 1 inch pieces

check (6 ounce) tomato paste 1 can (6 ounce) tomato paste

check chicken broth 1 1/2 cups chicken broth

check salsa 1/2 cup salsa

1 can (15 ounce) black beans, rinsed and drained

1 can (15 ounce) pinto beans, rinsed and drained

check (14.5 ounce) diced tomatoes 1 can (14.5 ounce) diced tomatoes

check crushed tortilla chips 1 cup crushed tortilla chips

check chili powder 3/4 teaspoon chili powder

check garlic powder 1/2 teaspoon garlic powder

check ground cumin 1/2 teaspoon ground cumin

1 1/2 tablespoons lime juice or the juice of one lime

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Directions:

Heat butter in large skillet; add chicken. Cook over medium high heat, stirring occasionally, until lightly browned, about 5-7 minutes.

Stir in tomato paste, broth and salsa until combined.

Add beans, tomatoes, tortilla chips, chili powder, garlic powder and cumin. Cook until mixture comes to a boil; reduce heat to low. Cover; simmer for 15 minutes until flavors are blended and chili is warm throughout.

Stir in lime juice and serve with your favorite toppings including shredded cheese and sliced jalapeno peppers, tortilla chips or warm tortillas.

Recipe, photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.