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4 split boneless, skinless chicken breasts
2 8 oz. cans of Mexican style chopped tomatoes, undrained
2 cans of black beans, undrained
1 can tomato sauce
1 jar of medium or hot salsa
1 can chopped green chiles
Add all ingredients to a slow cooker.
Cook for 8 hours on low.
Take chicken breasts out when cooked through, and shred or cut into small pieces and then put back in slow cooker.
(I keep some chicken out for the picky kid who won’t eat chili…I wrap it up in tortilla with some cheese.)
Spoon chili in bowl and top with cheese and chips and sour cream.
This recipe makes a lot…great for a party instead of traditional chili, or to freeze for later.