Champion Chicken Chili Recipe

Ingredients

• 1 (2 to 3 pound) whole chicken
• 6 cups water, or as needed to cover
• 3 (15.5 ounce) cans white beans, drained
• 2 (15.5 ounce) cans hominy, drained
• 1 large onion, chopped
• 2 (4 ounce) cans chopped green chiles
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, or more to taste
• 2 cubes chicken bouillon, or more to taste
• 1 (8 ounce) package shredded Monterey Jack cheese

Step 1

Place the chicken in a large pot and covering it with water. Bring it to a boil, then lower the heat and let it simmer gently until the chicken is cooked through, about 45 minutes to an hour. Once it’s done, take the chicken out and set it aside to cool, but don’t throw away the cooking liquid—keep it for later. When the chicken is cool enough to handle, shred it into bite-sized pieces.

Step 2

Combine the shredded chicken, reserved cooking liquid, white beans, hominy, chopped onion, green chiles, garlic, cumin, oregano, and chicken bouillon in your slow cooker. Give everything a good stir, cover, and pop it in the fridge overnight to let the flavors meld.

Step 3

When you’re ready to cook, set the slow cooker to low and let the chili simmer for about 4 to 4 ½ hours. Once it’s done, ladle it into bowls and sprinkle some Monterey Jack cheese on top. Serve warm and enjoy!