Summer Chicken Chili

1 medium zucchini, chopped
1 medium white onion
1 bell pepper, chopped fine (any color)
2 cans pinto beans, drained
2 cans black beans, drained
2 cans kidney beans, drained
2 cans corn, drained
16 oz. thick and chunky mild salsa
3 chicken breasts (uncooked)
1/2 -2 T. chili powder
14 oz. cans chicken broth (or 2 c. water and 2 T. chicken base/bouillon)
1 can diced tomatoes
8 oz. tomato sauce
1 garlic, pressed
1t. ground cumin
2 T. lime juice (fresh or from a bottle)


Sauté onion, zucchini, pepper, chili powder and garlic until onions are tender. Add other seasonings and lime juice. Add chicken breasts (cut in half or quarters) and the remaining ingredients. Simmer for 30 minutes after coming to a boil, or until chicken is tender and begins to fall apart. Take out large pieces of chicken and shred. Return shredded chicken to soup. Simmer until ready to serve. Top with chips, low fat cheese, light sour cream, extra lime juice, cilantro, etc. (Extra points+ for the added toppings).

*This recipes works GREAT as a freezer meal. you can double or triple the recipe and put the extra in Ziploc freezer bags for later--but I usually have enough for several bags with just the regular recipe. Also, I skip the veggies sometimes (to make it more kid friendly at my house or for when I just don't have them around and it still tastes great! Low fat, High fiber!

1 bowl = 4 Points+

Submitted by Delynn Groves