Chicken and hominy are a tasty change of pace from ground beef and kidney beans in a savory soup-based chili.
pounds boneless skinless chicken thighs
cans (15.8 ounces each) great northern beans, rinsed and drained
can (15.5 ounces) white hominy, drained
envelope (1.25 ounces) Old El Paso™ 40% less-sodium taco seasoning mix
can (4.5 ounces) Old El Paso™ chopped green chiles
can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup
Sour cream, if desired
Chopped green onions, if desired
Place chicken in 3- to 4-quart slow cooker.
Top with remaining ingredients except sour cream and onions.
Cover and cook on low heat setting 8 to 10 hours.
Before serving, stir gently to break up chicken pieces. Serve topped with
sour cream and onions.
If your family is not fond of hominy, just add another can of great northern beans.
The chicken is placed on the bottom of the cooker where it is hottest because it needs more cooking than the rest of the ingredients.
Drizzle a little lime juice and honey over a plate of sliced oranges, jicama and red onion for a unique Mexican-style salad.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:4 Starch; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.