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Chicken Salsa Chili
Cook: 20 mins
Ingredients
- 1 16 ounce jar thick and chunky salsa
- 1 15 ounce can yellow hominy or garbanzo beans (chick peas), rinsed and drained
- 1 15 ounce can dark red kidney beans or black beans, rinsed and drained
- 1 14 ounce can chicken broth
- 1 9 ounce package (2 cups) frozen diced cooked chicken
- 1 4 ounce can diced green chile peppers
- 1 tablespoon chili powder
- 2 teaspoons bottled minced garlic or 1/2 teaspoon garlic powder
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 cup snipped fresh cilantro
- 2 tablespoons lime juice
- Dairy sour cream or plain low-fat yogurt (optional)
- Chopped red onion and/or sliced green onion (optional)
- Shredded sharp cheddar cheese (optional)
- Chopped avocado (optional)
Directions
1. In a 4-quart Dutch oven, combine salsa, hominy, beans, chicken broth, chicken, chile peppers, chili powder, garlic and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2. Just before serving, stir in cilantro and lime juice. If you like, top each serving with sour cream, red onion, cheese and/or avocado.
