Makes: 4 servings
- 2 14 ounce cans navy beans
- 1 14 ounce can black beans
- 2 16 ounce jars tomatillo salsa
- 1 pound boneless, skinless chicken breasts
- Toppings: crumbled queso fresco or feta, chopped chives
- Drain and rinse the beans. In large saucepan, mix beans with salsa, chicken and 1/2 cup water. Bring to a simmer and cook, stirring often, about 8 minutes. Remove chicken; shred and stir into chili. Serve chili with toppings and lime wedges.