Pinto Bean and Chicken Chili
1 can, 15-ounce chunky tomato salsa sauce
1 cup chicken broth
1 pound boneless, skinless chicken , chopped
1 can, 15.5-ounce hominy, drained
1 can, 15-ounce pinto beans, drained
1 Tablespoon chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
Optional toppings; shredded chedar cheese, crumbled tortilla chips, chopped cilantro, sour cream, chopped onions
In a large saucepan, stir together salsa, chicken broth, chicken, hominy, pinto beans, chili powdre, cumin and cayenne.
Bring to a boil. Reduce heat. Simmer 10-15 minutes until chicken is tender.
Serve with toppings as desired.
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