Serves 4

Prep time 10 min.

Cook time 8 hr.


1 lb. boneless, skinless chicken breast halves, cut into 1-inch cubes

1 can (15oz.) hominy [or white beans], drained

1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained

1 can diced green chilies, 7 oz.

1 cup diced onion

1 Tbsp. minced garlic

¼ cup cornmeal

1 Tbsp. cumin

1 tsp. chili powder

2½ cups College Inn® Chicken Broth

¼ cup chopped cilantro

Optional Toppings:

  • Sour cream
  • Lime wedges
  • Tomatoes, diced
  • Tortilla chips
  • Shredded cheese



  1. Combine first 9 ingredeints in a 5 or 6-qt. slow cooker; stir. Add chicken broth. Cover and cook 8 hours on LOW or 4 hours on HIGH.

  2. Stir in cilantro. Serve chili with choice of toppings, as desired.

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