1-1/2 lb. skinless, boneless chicken breasts
2 tbsp. olive oil
2 garlic cloves, minced
4-5 sm. cans or 2 lrg. cans of white beans
16 oz. your favorite salsa
1 can chicken stock, if you need to thin chili

Sauté garlic in Dutch oven or similar sized pan on med. heat until flavor starts to release. Add cubed chicken breast and cook until done, but be careful not to brown. You may notice some liquid forming while you cook the chicken. That's okay because it just adds to the flavor. When chicken is done, add the beans and reduce heat to med-low. When beans have heated, add the salsa. Remember that usually heating intensifies how spicy hot it is. I usually use either mild or med. salsa.

Note: Be sure to keep an eye on this while it is cooking. The beans will tend to settle to the bottom of the pan and will stick and burn if you don't stir fairly often. This can be eaten right away or simmered for a while. If it's too thin you can add more beans or simmer for 20-30 min. longer. It really depends on how soupy the beans are. Enjoy!