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 Dish Is Amazing
Perfect for busy weeknights because it comes together quickly and uses simple ingredients. It’s hearty, flavorful, and has just the right amount of spice to satisfy your comfort food cravings without being overwhelming.
Practical Cooking Tips
- Use boneless, skinless chicken breasts or thighs for tender, juicy meat.
- Let the chili simmer longer to deepen the flavors and thicken the sauce.
- Adjust the spice level by adding more or less chili powder or fresh jalapeños.
- Let the chili simmer longer to deepen the flavors and thicken the sauce.
- Adjust the spice level by adding more or less chili powder or fresh jalapeños.
Directions
Combin the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat. Let it come to a boil, then add the salsa, chili powder, cumin, and water. Bring everything back to a boil, then reduce the heat and let it simmer for about 15 minutes so the flavors can meld together. When you're ready to serve, stir in the cooked chicken until it's heated through. Enjoy!
Serving Variations
Serve this chili topped with shredded cheese, sour cream, and fresh cilantro for extra richness and freshness. It pairs well with warm cornbread, tortilla chips, or a simple green salad to balance the meal.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—just portion it into freezer-safe containers and thaw overnight in the fridge before reheating.
