Quick ’n’ Easy Chicken Chili Recipe
20min | 10 servings | 320 cal
"This quick chili recipe is great in summer or winter.”
1 15.5-oz can corn)
1 15.5-oz can white hominy
2 15.5-oz cans pinto beans
2 15.5-oz cans kidney beans
1 12-oz jar salsa
2 tbsp chili powder
2 tbsp ground cumin
1 cup water
1 lb cooked chicken, shredded
Prep: 5min | Cook: 21min | Ready in: 25min
Stir together the corn, white hominy, pinto beans and kidney beans in a large saucepan over medium heat; bring to a boil.
Stir in the salsa, chili powder, cumin and water; return to a boil. Cook another 15 minutes. Stir in chicken and serve.