Ingredients:
1 (16 oz.) jar thick and chunky salsa
1 (15 oz.) can yellow hominy or garbanzo beans (chick peas), rinsed and drained
1 (15 oz.) can dark red kidney beans or black beans, rinsed and drained
1 (14 oz.) can chicken broth
1 (9 oz.) package (2 c.) frozen diced cooked chicken
1 (4 oz.) can diced green chile peppers
1 Tbsp. chili powder
2 tsp. bottled minced garlic or 1/2 tsp. garlic powder
1/4 - 1/2 tsp. crushed red pepper
1/4 c. snipped fresh cilantro
2 Tbsp. lime juice
Dairy sour cream or plain low-fat yogurt (optional)
Chopped red onion and/or sliced green onion (optional)
Shredded sharp cheddar cheese (optional)
Chopped avocado (optional)
Directions:
In a 4 qt. Dutch oven, combine salsa, hominy, beans, chicken broth, chicken, chile peppers, chili powder, garlic and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Just before serving, stir in cilantro and lime juice. If you like, top each serving with sour cream, red onion, cheese and/or avocado. 6 main-dish servings.
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