Chicken Chili

This recipe is pure comfort food to me, but not in the sense that it makes me want to lie down and take a nap from carb and sugar overload. It just tastes like something out of my mom’s kitchen, which seems sort of obvious since this is her recipe.

She always calls this Tortilla Soup, and it sort of resembles that flavor, but there are no tortillas here. It’s more like a soupy chili. It’s delicious, and that’s all you really need to know here.

Listen, I know it’s spring, but it’s been rainy and gloomy lately, and really I just want an excuse to use this bad boy.

1 medium zucchini, coarsely chopped (About 1 1/4 cups)

1 can (15 oz.) black beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed

1 can (8 oz.) whole kernel corn, drained

2 cans chicken broth or 1 box chicken broth, depending on the thickness you prefer

1 jar (16 oz) think and chunky salsa (heat depending on your preference)

1 can (8 oz.) tomato sauce

3 cups shredded cooked chicken

1 garlic clove, minced (I love these! I’ll never mince garlic again.)

2 tablespoons chili powder

1 teaspoon ground cumin

Combine chicken broth, salsa and tomato sauce in a 4 qt. pot. Add zucchini, beans, corn, chicken, garlic, chili powder and cumin.

Bring chili to a boil, then reduce heat to low and simmer for 30 minutes.

Serve with sour cream, avocado, and shredded cheese.

This reheats beautifully for leftovers the next day, also.