Southwest Chicken Chili

This is inspired from the Southwest Chicken Chili from Jason's Deli.

Boil and dice up chicken

Add all the cans of ingredients and the Chicken all in one pot

Heat for 30 minutes, serve with Cheddar cheese and chopped red onion

I love chili, so I seriously love to make different kinds of chili and see how many kinds I can come up with. This is a play on the chili from Jason's Deli. Daniel wasn't feeling well one day and had me get him some soup from Jason's Deli and I decided to try their Southwest Chicken Chili and it was delicious, so what does ever redblooded cooking American do??...... study the ingredients and try to recreate it! haha... so here is what I came up with:

Basically it's can's of ingredients, so very easy to make, takes about 30mins from start to finish.

2 cans diced tomatoes (I used Chipotle flavored tomatoes, if you don't have these, then add 1/2 teaspon of chipotle seasoning to soup)
1 can tomato sauce (8 oz)
1 can tomato paste (8 oz)
1 can kidney beans
1 can corn
1 can hominy (yellow)
1 can whole black beans
1 packet of McCormick Chili seasoning
1.5 lbs of cooked Chicken breast/or tenders
Optional topping: Red onion, Cheddar cheese

Cook chicken, dice it and add it to all the cans of ingredients and the chili packet.. Dump everything in a pot and cook on medium for 10 minutes they turn to very low for 10 minutes. Serve with Cheddar cheese and red onion on top!