Ingredients

• 2 or 3 boneless, skinless chicken breasts
• large onion
• red pepper
• 2 green peppers
• dash of garlic powder
• 1 T chili powder
• 1 t oregano
• 1 can (14.5 oz.) crushed or diced tomatoes
• 1 jar (16 oz.) salsa
• 2 cans (15 oz.) black beans
• 3 cans condensed cream of chicken soup

Instructions

• Bake chicken breasts until golden (about 45 minutes) at 350°F. Turn 2 or 3 times. Cool and dice.
• Dice onions and peppers. Microwave until tender.
• Add soup to large pot (Dutch oven) and stir on medium heat until smooth.
• Rinse and drain black beans.
• Add tomatoes and salsa. Stir.
• Add seasonings, onions and peppers. Stir.
• Taste and add additional chili powder if desired.
• Add chicken and stir.
• Add beans. Stir.
• Add water if chili is too thick.

Makes 5 servings. Freezes well. Top each serving with a dab of sour cream.