Mexican Chicken Chili

Serves: 6
Total Calories: 176


3 boneless, skinless chicken breasts
2 (15-ounce) cans Great Northern beans, drained
1 (15-ounce) can hominy, drained
1 (4-ounce) can chopped green chiles
1 (10 3/4-ounce) can low-sodium cream of mushroom soup
1 (1 1/4-ounce) package taco seasoning mix
Optional: milk or chicken broth
Garnish: nacho cheese-flavored tortilla chips


Place chicken in a 4-quart slow cooker. Layer with beans, hominy, chiles and soup; sprinkle taco seasoning over top. Cover and cook on low setting for 7 to 8 hours. Do not peek and do not stir during cooking. At serving time, use a spoon to break up chicken; stir. If chili is too thick, add a little milk or broth to desired consistency. Serve with tortilla chips.

Tip: Crunchy tortilla strips are tasty toppers for southwestern-style soups. Cut corn tortillas into thin strips, then deep-fry quickly and drain on paper towels. Try red or blue tortillas for variety.

Nutritional Facts:

Serves: 6
Total Calories: 176
Calories from Fat: 24

This Mexican Chicken Chili recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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