Prep time 10 min.

Cook time 4 hr.


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 wedges

Diced tomatoes 

Tortilla chips

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.

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