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Why Everyone Loves This Recipe
Perfect for busy weeknights when you want something warm and comforting without spending hours in the kitchen. It’s packed with flavor, protein, and a little bit of spice to keep things interesting. Plus, it’s easy to customize based on what you have on hand.
Helpful Cooking Tips
- Use boneless, skinless chicken thighs for more moisture and flavor.
- Add a splash of lime juice at the end to brighten the flavors.
- If you like it spicier, include some chopped jalapeños or a dash of cayenne pepper.
- Add a splash of lime juice at the end to brighten the flavors.
- If you like it spicier, include some chopped jalapeños or a dash of cayenne pepper.
Directions
Combin the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat. Let it come to a gentle boil. Once it’s bubbling, add the salsa, chili powder, cumin, and water, then bring everything back up to a boil. Let it simmer for about 15 minutes to let the flavors meld together. Finally, stir in the cooked chicken just to warm it through before serving.
Serving Advice
Serve with a side of warm cornbread or over a bed of rice for a heartier meal. Top with shredded cheese, sour cream, or chopped fresh cilantro to add extra texture and taste. A simple green salad can also help balance the richness.
Best Storage Tips
Let the chili cool completely before storing it in an airtight container. It will keep well in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
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