Leftover Chicken Chili

Last night I baked an extra bone-in chicken breast for our supper - intentionally for leftovers.  There are so many versatile uses for leftover chicken that I usually try to cook an extra bone-in breast when I can. (e.g. casseroles, salad, chicken salad sandwiches, soups, and stews)

I used my extra chicken tonight for a simple version of partially homemade chili.  I know you're thinking "partially homemade?".  Many of the ingredients are canned, jarred, or previously prepared, so it's not a homemade dish, but it's good for cleaning out some of the pantry items!

Ingredients (for tonight anyway...)

2 cans of navy beans (drain & rinse)
2 jars of picante sauce (medium, mild or mixed)
4 cups cubed cooked chicken
2 tsp ground cumin
2 Tbsp olive oil
1 medium onion (peeled & chopped)
2 jalapenos (seeded, chopped)
1 can of chicken broth
Salt, pepper and hot sauce to taste
Shredded cheese, chopped green onions for topping

Directions- 

Heat a heavy bottom pot, or Dutch oven over medium heat. Add olive oil, onions, and jalapeno and saute until softened. (4-5 minutes)

Next, add all other ingredients and bring to a boil.  Reduce heat to simmer for 20-30 minutes, stirring often.

Serve with toppings and tortilla chips or corn bread.

Enjoy!