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.