Chicken Chili with Green Salsa
12 oz chicken breast, cut into 1/2" pieces
1 can (15-19 oz) white kidney beans (cannellini), rinsed and drained
1 3/4 cups mild or medium-hot green salsa (about 16 oz jar)
1/4 cup chopped fresh cilantro
1 cup red and/or yellow cherry tomatoes, each cut into quarters
- Heat nonstick 12-inch skillet over medium-high heat until hot. Add chicken and cook 2-3 minutes or just until chicken loses its pink color throughout, stirring constantly.
- Add beans, salsa, cilantro, and 1/2 cup water, and cook 5 minutes longer to blend flavors, stirring occasionally. Top with tomatoes to serve.