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Black and White Chicken Chili

Black and White Chicken Chili

by 17 people

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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
  • Lime
  1. 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.