Here is our family’s favorite chili—a real winner for fall nights!

Chicken Chili

3-4  chicken breasts

1-2 cups of chicken broth

1, 14-ounce can of navy beans

1, 14-ounce can of fire roasted diced tomatoes

1 package of McCormick white chili seasoning or taco seasoning

In a large pot, cook chicken breasts in 2-3 cups of water until done and tender; remove from heat and shred the meat. Set aside 2 cups of the broth for use later. Mix un-drained navy beans in pot with shredded chicken. Add drained fire roasted tomatoes. Stir in chili seasoning or taco seasoning. Add 1 -2 cups of the broth to desired consistency. Cook over low-medium heat until hot and bubbly. Stir often to avoid sticking.

Serve with various garnishes: corn chips, cheddar cheese, sour cream, avocado chunks. Makes 4-5 regular servings.

Enjoy! And be sure to share your favorite fall recipes in the comments section.