Speedy Southwestern Chicken Chili

Here is a GREAT fast recipe that was on Good Things Utah. 

I made it last night for dinner and we decided it was a keeper.

I really do like this show.  It has 'good things', just like the title.

If you can open a can, you can make this speedy chili!

Southwestern Chicken Chili by Penny Worthen

4-6 chicken breasts cooked and shredded or 1 rotisserie chicken boned
2 cans diced tomatoes (garlic and onion)
1 small jar salsa (I used my homemade/canned pint size)
1 can kernal corn (or 2 cups frozen, which is what I used because it was what I had and my family doesn't care for canned corn)
2 cans black beans, drained and rinsed
1-2 cans diced green chilies (I used 2)
1 pkg. dry Ranch dressing mix
1 pkg. dry Taco seasoning mix
1/2 bunch chopped cilantro (optional)
Chicken broth/stock (optional.  I used it to thin out the chili because we don't like it quite so thick.)

Put it all in a crock pot, stir together, and let simmer until warmed through on low for 4 hours.  If you use raw chicken, double the cooking time and then remove and shred it and add back.

OR:  Add all ingredients to a large pot, stir, and bring to a simmer and warm through.  Maybe 15-20 minutes.

Serve with:  tortilla strips/chips, grated cheese, a lime wedge if you like, and a drizzle of Cafe Rio dressing, which I wouldn't have thought of, but really adds a nice flavor. SERIOUSLY, this is really good!