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White Chili with Chicken and Corn


A winning recipe for game day or any busy night – just fix and forget in the slow cooker, no one will guess it was so easy.

What You Need

  • 1 lb. boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 1 can (15 oz.) hominy or white beans, drained
  • 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
  • 1 can (7 oz.) fire-roasted green chilies
  • 1 cup diced onion
  • 1 Tbsp. finely chopped garlic
  • 1/4 cup cornmeal
  • 1 Tbsp. cumin
  • 1 tsp. chili powder
  • 2 cups College Inn® Chicken Broth
  • 1/4 cup chopped cilantro
  • Optional Toppings - sour cream, lime wedge, diced tomatoes, tortilla chip, shredded cheese


  1. COMBINE first 9 ingredients in slow cooker; stir. Add chicken broth. Cover and cook 4 hours on HIGH or 8 hours on LOW.
  2. STIR in cilantro. Serve chili with choice of toppings, if desired.
Cooking time (duration)

Prep Time: 10 minutes Cook Time: 4 or 8 hours

Number of servings (yield)

4 - 6 servings




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