Pinto Bean and Chicken Chili from the Redbook Cook
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Serves: 6
Work Time: 15 minutes
Total Time: 20 minutes


1 15-ounce can chunky salsa tomato sauce 
1 cup chicken broth 
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces 
1 15 1/2-ounce can hominy, drained 
1 15-ounce can pinto beans, drained 
1 tablespoon chili powder 
1 1/2 teaspoons ground cumin 
1/4 teaspoon cayenne 
Shredded cheddar cheese, crumbled tortilla chips, chopped cilantro, sour cream 

1. In large saucepan, stir together tomato sauce, chicken broth, chicken, hominy, beans, 
chili powder, cumin, and cayenne.

2. Bring to a boil. Reduce heat and simmer 10 to 15 minutes until chicken is tender. 

Serve with cheese, chips, cilantro, and sour cream.