4 C cooked chicken, cubed 4.10
4 C chicken broth (mine is homemade) .30
2 cans navy beans-undrained 1.74
1 container fresh salsa medium heat 3.48
3 tsp cumin .20
1 clove garlic-minced .05
pepper to taste
8oz pepper jack cheese-shredded 2.00
3/4 C crushed corn chips (blenderize!) 1.00
1/2 fresh cilantro .30
Combine chicken broth, chicken, undrained beans, salsa, cumin, garlic, and pepper in a large sauce pan on medium heat. Bring to a boil then simmer 5 minutes to let flavors combine. Slowly stir in cheese and crushed corn chips until heated through. Turn off heat and stir in cilantro.
Divide into 4 C containers. This soup is ready to eat or freeze. I was able to make this chili into 3 dinners that cost me $4.39 each! I like how colorful this chili turned out, and it smells absolutely delicious.
Christie aka Keeza