Award Winning Chicken Chili

Letting the chicken, beans, and hominy rest overnight before simmering for hours in a slow cooker brings out all the flavors in this white chili.

• Preparation Time: 20 mins
• Cooking Time: 4 hr 45 mins
• Total Time: 5 hr 5 mins
• Calories: 439 Calories

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (2 to 3 pound) whole chicken
• 1 (8 ounce) package shredded Monterey Jack cheese
• 6 cups water, or as needed to cover
• 2 (4 ounce) cans chopped green chiles
• 2 cubes chicken bouillon, or more to taste
• 3 (15.5 ounce) cans white beans, drained
• 2 (15.5 ounce) cans hominy, drained
• 1 teaspoon dried oregano, or more to taste

Recipe Instructions

Step 1

Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.

Step 2

Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.

Step 3

Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.