Originally called green chili – it comes from my daughter-in-law. As it was made with pork and pinto beans I revised it into a healthier version. Great on a cold day.
Cut chicken breasts into small chunks. Saute in 1 tablespoon canola oil until no longer pink. Place into kettle with chicken broth, add the rest of ingredients. Add ¼ teaspoon garlic salt. Bring to a boil on medium-high heat, turn heat down to low and let simmer an hour or more. I add 2 tablespoons grated cheddar and a dollop of sour cream.