Quick ’n’ Easy Chicken Chili

Recipe by Eva Maria from Allrecipes.com
  • 20 min
  • 10 servings
  • 320 cal

“This quick chili recipe is great in summer or winter.”

  • Ingredients
    • 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
  • Directions
    • Prep
      5 min
    • Cook
      10 min
    • Ready in
      25 min
    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.
Ingredients
  • 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
Directions
  • Prep
    5 min
  • Cook
    21 min
  • Ready in
    25 min
  • 1. Stir together the corn, white hominy, pinto beans and kidney beans in a large saucepan over medium heat; bring to a boil.
  • 2. Stir in the salsa, chili powder, cumin and water; return to a boil. Cook another 15 minutes. Stir in chicken and serve.