If you can't find mexican spiced tomatoes, use 14oz fajitas sauce, or a can of plain tomatoes with a little chopped chili or 3 to 4 tablespoons of salsa. If using chili, add at the beginning. If salsa, stir in just before serving.
My recipes normally serve two to three people. This one serves four to five. You can freeze the leftovers, or sneak them into the hearty chicken soup!
Chicken Chili
For four to five people, you will
need:
1 onion
3 skinless boneless chicken breasts
1 can tomatoes with Mexican spices and chili
1 can baked beans
1/4 can water
1 teaspoon ground cumin
Peel the onion and chop coarsely. Cube the chicken breasts.
Brush a
good non-stick pan with a little oil, and cook the onion until soft.
Add the chicken and brown. Add the canned tomatoes, baked beans, cumin
and water. Season to taste, and let simmer for about 20 minutes. You
can easily leave this on for a little longer.
Serve the chili topped with shredded lettuce, cubed tomato and some
grated cheddar cheese, if desired.