This hearty chicken chili is packed with bold flavors and a perfect blend of spices that will warm you up on any chilly day. It’s an easy, comforting meal that’s great for weeknight dinners or casual gatherings.
COOKBOOK / 32723
Start by placing the chicken in a large pot and covering it with water. Bring it to a boil, then lower the heat and let it simmer gently until the chicken is cooked through, about 45 minutes to an hour. Once it’s done, take the chicken out and set it aside to cool, but don’t throw away the cooking liquid—keep it for later. When the chicken is cool enough to handle, shred it into bite-sized pieces.
Next, combine the shredded chicken, reserved cooking liquid, white beans, hominy, chopped onion, green chiles, garlic, cumin, oregano, and chicken bouillon in your slow cooker. Give everything a good stir, cover, and pop it in the fridge overnight to let the flavors meld.
When you’re ready to cook, set the slow cooker to low and let the chili simmer for about 4 to 4 ½ hours. Once it’s done, ladle it into bowls and sprinkle some Monterey Jack cheese on top. Serve warm and enjoy!
- Brown the chicken well to build a rich flavor base.
- Use fresh spices for the best aroma and taste.
- Let the chili simmer slowly to allow all the flavors to meld together.
This chili is packed with bold flavors and hearty ingredients that make it perfect for any day. It’s easy to prepare and delivers a satisfying, comforting meal that warms you from the inside out. Plus, it’s a great way to enjoy lean chicken in a delicious, spicy way.
Serve this chili hot with a sprinkle of shredded cheese, a dollop of sour cream, and some chopped green onions. It also pairs well with warm cornbread or over a bed of fluffy rice for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well; keep it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
