Ingredients
- 1 (15.5 ounce) can corn
- 1 (15.5 ounce) can white hominy
- 2 (15.5 ounce) cans pinto beans
- 2 (15.5 ounce) cans kidney beans
- 1 (12 ounce) jar salsa
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 cup water
- 1 pound shredded cooked chicken
Why This Recipe Is So Delicious
Perfect for busy weeknights because it comes together quickly without sacrificing flavor. It’s hearty, comforting, and packed with protein, making it a satisfying meal for the whole family.
Practical Cooking Tips
- Use boneless, skinless chicken breasts or thighs for faster cooking and easy shredding.
- For extra depth, sauté onions and garlic before adding the chicken and spices.
- Adjust the chili powder and cayenne pepper to control the heat level to your liking.
- For extra depth, sauté onions and garlic before adding the chicken and spices.
- Adjust the chili powder and cayenne pepper to control the heat level to your liking.
Directions
Combin the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat. Let everything come to a gentle boil. Once it’s bubbling, stir in the salsa, chili powder, cumin, and water, then bring it back up to a boil. Let it simmer for about 15 minutes so the flavors can meld together. Finally, stir in the cooked chicken just to warm it through, and your chili is ready to enjoy.
Serving Tips
Serve with warm tortillas, a sprinkle of shredded cheese, and a dollop of sour cream or Greek yogurt. Fresh cilantro and lime wedges add a bright touch that complements the rich flavors.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This chili also freezes well—portion it out, freeze, and thaw in the fridge overnight before reheating gently on the stove.
