This hearty chicken chili is packed with bold flavors and just the right amount of spice to warm you up on any chilly day. It’s easy to make and perfect for sharing with family and friends.
Start by placing the chicken in a large pot and covering it with water. Bring it to a boil, then lower the heat and let it simmer gently until the chicken is cooked through and no longer pink inside, which should take about 45 minutes to an hour. Once it’s done, take the chicken out and set it aside to cool a bit. Don’t throw away the cooking liquid—you’ll need it later. When the chicken is cool enough to handle, shred it into bite-sized pieces.
Next, combine the shredded chicken, reserved cooking liquid, white beans, hominy, chopped onion, green chiles, minced garlic, cumin, oregano, and chicken bouillon in your slow cooker. Give everything a good stir, cover it, and pop it in the fridge overnight so all those flavors can meld together.
The next day, cook the mixture on low for about 4 to 4 and a half hours. When it’s ready, ladle the chili into bowls and sprinkle some Monterey Jack cheese on top for a melty, cheesy finish. Enjoy!
- Brown the chicken well to add extra flavor before adding the spices.
- Let the chili simmer for at least 30 minutes to develop rich, deep flavors.
- Taste and adjust seasoning gradually, especially the salt and chili powder.
This chili is packed with bold flavors and hearty ingredients that satisfy every craving. It’s perfect for a cozy night in or feeding a crowd. Plus, it’s easy to customize with your favorite toppings and sides.
Serve with warm cornbread or over a bed of steamed rice for a complete meal. Add a dollop of sour cream, shredded cheese, and fresh cilantro on top to brighten the dish. A side of sliced avocado or tortilla chips also pairs nicely.
Allow the chili to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months and thaw overnight in the fridge before reheating.
