Mexican Chili

Ingredients:

• 2 pounds boneless, skinless Chicken Breast, cubed 
• 2 cans Cream of Mushroom soup
• 1 small onion, chopped
• 1 can (16 ounce) diced tomatoes, drained
• 1 can (16 ounce) corn, drained
• 1 can (16 ounce) black beans, drained
• 1 teaspoon garlic
• 1 teaspoon chili powder
• 3 tablespoon taco seasoning
• 16 ounce Cheddar Cheese, shredded
• Nacho Cheese Doritos or Cheddar Sun Chips (or whatever your chip preference)

Preparation:

Boil chicken and cube into ½” pieces. Sauté onion and add to large bowl, add remaining ingredients and mix well. This can be cooked on stove top at medium heat, in the oven at 350°F for 35 minutes or in a crock pot, whichever you prefer! Stir occasionally Serve with chips of your choice! 

** I like it without the chips, but if you like some sort of “crunch” with your chili, go with the Doritos! You can add more chili powder or any hot sauce to taste, I just can’t do spicy! 

Thank you Lisa for this recipe! My family LOVED this!