Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 2 cans, drained and rinsed butter beans
- 2 cans, drained and rinsed Cannellini beans
- 2 cans, drained and rinsed mixed Mexican beans
- 1 can, drained and rinsed pinto beans
- 1 can, drained and rinsed red kidney beans
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 cup, drained and rinsed hominy
- 4 cans chicken broth
- 1 packet chili con carne mix
- 5 tablespoons cornstarch
- 5 tablespoons cold water
- 2, diced jalapeno
How To5 Steps
Step 1
In large crock pot add chicken breasts, chicken broth, all your herbs and spices, omit cornstarch at this time. Cook on Medium heat, until chicken begins to fall apart.
Step 2
Using two forks, shred chicken into small chunks.
Step 3
Add all your beans, and hominy, and jalapenos, optional. Cook on medium heat for 2 to 3 hours.
Step 4
In last 30 minutes of cooking, mix cornstarch with very cold water, slowly add to chili while stirring.
Step 5
Serve with shredded cheese, and a dollop of sour cream. May also top with chopped onions.
