White Chili with Chicken & Corn
A winning recipe for game day or any busy night – just fix and forget in the slow cooker, no one will guess it was so easy.
Prep Time
10 minutes
Cook Time
4 or 8 hours
Yield
6 servings
Ingredients
- 1 lb. boneless, skinless chicken breast halves, cut into 1-inch cubes
- 1 can (15 oz.) hominy or white beans, drained
- 1 can (11 oz.) Del Monte® Summer Crisp Golden Sweet Corn, drained
- 1 can (7 oz.) diced green chilies
- 1 cup diced onion
- 1 Tbsp. minced garlic
- 1/4 cup cornmeal
- 1 Tbsp. cumin
- 1 tsp. chili powder
- 2-1/2 cups College Inn® Chicken Broth
- 1/4 cup chopped cilantro
Topping Options
Sour cream, lime wedges, diced tomatoes, tortilla chips, shredded cheese.
Directions
- Combine first 9 ingredients in a 5 or 6-quart slow cooker; stir. Add chicken broth. Cover and cook 8 hours on LOW or 4 hours on HIGH.
- Stir in cilantro. Serve chili with choice of toppings, as desired.
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