Mexican Two Bean Chicken Chili

1 can black beans, drained
1 can pinto beans, drained
1 can whole kernel corn, drained
4 cups chicken broth
1 jar (approx 20 oz) thick and chunky salsa
1 can tomato sauce
3 cups shredded or chopped chicken
1 garlic clove, pressed
2 Tbsp chili powder
1 tsp cumin

Cook and chop chicken.  Place everything in a pot and bring to a boil.  Then reduce heat and let simmer for 30 minutes!  You can top it with sour cream, cheddar, crushed corn chips, sliced green onions, or cilantro.


TJ gives this a 7 out of 10.