Ingredients

• 3-4 boneless, skinless chicken breasts
• 1 package taco seasoning
• 1/2 cup water
• 1/2 jar of prepared salsa
• 2 cans tomatoes with chiles, with liquid
• 2 cans navy beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 4-6 cups of chicken broth (this depends on how thick you like your chili)
• 1 small can of green chiles with liquid
• Garlic powder, onion powder and cumin, to taste
• Salt and pepper, to taste

Instructions

1. Place chicken breasts in a large pot with the taco seasoning, water, salsa and one can of tomatoes with chiles. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through (about 20 minutes).
2. Remove the chicken from the liquid, shred with two forks, and set aside.
3. Bring the liquid in the pot back to a boil and allow it to reduce for 5-10 minutes. Add the remaining ingredients, season with salt and pepper, and cook for 30-40 minutes.
4. Taste and adjust seasonings as desired. If you want a slightly thicker chili, you can remove some of the beans and mash them before adding back to the pot.
5. Stir in the reserved chicken and serve.