Recipe: Southwestern Chicken Chili

Pour all of the following into a crock pot or large soup pot.  DO NOT DRAIN!

2 – 13 oz cans chicken (or 2-3 cups cubed cooked chicken or turkey)

2 – regular sized cans of chili.  ( I usually get it with no beans.)

1 – can of EACH of the following:
– black eyed peas
– hominy
– pinto beans

5 other cans – Any combination of any kind of beans (EXCEPT pork & beans).  For example:  White Beans, Black Beans, Louisiana Beans, Zesty Beans, Kidney Beans, Chili Beans

Add everything together and simmer until hot.

We make this a few times a year.  It’s great when it’s cold and you don’t want to put much effort in cooking.  We’ve been making it since at least 2004 when I first shared it in the newsletters I used to mail out to my clients even then – thanks to Coral.