Chicken And Lentil Chili

• 2 boneless skinless chicken breast halves (6 ounces each)
• 1 large onion, chopped
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (10 ounces) diced tomatoes and green chiles
• 1 can (8 ounces) tomato sauce
• 1 cup (about 5 ounces) frozen corn
• 1 cup mild salsa
• 1 can (4 to 4-1/2 ounces) chopped green chilies
• 2/3 cup dried lentils, rinsed
• 3 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon celery salt
• 1/8 teaspoon cayenne pepper
• Tortilla chips, shredded Mexican cheese and sliced olives, optional

1. In a 5- or 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low until chicken and lentils are tender, 5-6 hours. Remove chicken; cool slightly and chop. Return chicken to slow cooker; heat through. Serve over tortilla chips and top with cheese and olives, if desired.
2. Freeze cooled soup mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little water.

chicken, onion, kidney beans, black beans, chicken broth, tomatoes, tomato sauce, corn, salsa, green chilies, dried lentils, garlic, chili powder, ground cumin, celery salt, cayenne pepper, tortilla chips

Taken from www.tasteofhome.com/recipes/chicken-and-lentil-chili/ (may not work)