Type what you have

Ingredients

• ✓ chile
• vegetable oil
• ground chicken
• pinto bean
• onion
• tomato
• stewed tomato
• water
• brown sugar
• chili powder
• vinegar
• mustard
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
2. 2 Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

By Cabinluvn

Ingredients

• ✓ chile
• mexican cheese
• sour cream
• tostada
• fried corn tortilla strip
• cabbage
• radish
• cilantro
• avocado
• lime wedge
• bay leaf
• oregano
• lime juice
• hominy
• water
• chicken bouillon powder
• jalapeno chili pepper
• garlic
• onion
• corn oil
• chicken breast

Instructions

1. 1 Pat chicken dry with paper towels and season with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.
3. 3 Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.
4. 4 Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.

By Mazola