Ingredients:

1 batch homemade spicy salsa

12 cups of chicken broth (or 3 boxes of 32 ounces each)

4 boneless skinless chicken breasts, cubed

4 cups cooked white hominy (or 1 large can of 32 ounces)

4 cups cooked pinto beans (or 2 cans of 15 ounces each)

1 can El Pato brand tomato sauce

3 tablespoons tomato bouillon

1 tablespoon fresh ground black pepper

1 teaspoon chili powder

1/2 teaspoon freshly ground cumin

 Toppings:

8 ounces grated jack cheese

4 sliced avocados

1/2 diced red onion

1 cup sour cream

6 limes

1 bag corn tortilla chips

 Directions:

1.  Fill your large crock pot with all the ingredients listed above. (Set the toppings aside for later.)
2. Cook on high for 4 hours or until chicken cubes are thoroughly cooked.
3. Ladle into bowls and serve with assorted toppings of your choosing: a dollop of sour cream, grated jack cheese, a squeeze of lime, diced raw red onion, sliced avocado and tortilla chips. If you want a healthier version, omit the sour cream and switch out the tortilla chips for baked corn tortillas.
4. Makes 12 servings.
5. Enjoy!

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