Ingredients

• Chili
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3-15 oz. cans black beans, rinsed and drained
• 2 14.5 oz. can diced zesty chili-style tomatoes
• 1 30-oz. can crushed tomatoes
• 1 cup chicken broth (or 1 cup water plus 1 cube or teaspoon chicken boullion)
• 2 12.5-oz. cans chunk chicken breast, undrained
• 2 1.25-oz. packages chili seasoning mix
• 1 teaspoon ground cumin
• salt and pepper to taste


• Toppings (optional)
• shredded cheddar cheese
• chopped fresh cilantro
• sour cream
• lime wedges
• corn kernels
• sliced black olives
• chopped red onions
• crumbled tortilla chips or corn chips

Directions

In a large soup pot, heat olive oil over medium heat. Once oil is hot, add onion and cook until tender (about 7 minutes), stirring frequently. Stir black beans, diced tomatoes, crushed tomatoes, chicken broth, chicken breast, chili seasoning, cumin, salt and pepper, breaking up large pieces of chicken until shredded. Bring to a boil, then immediately reduce heat to low-medium and simmer for about 15-20 minutes. If desired, serve with any choice of toppings listed above.