Chicken Chili

Ingredients:

2 tablespoons cooking oil

1 cup chopped onion

1 green pepper, chopped

1 yellow pepper, chopped

2 teaspoons chili powder

3 cups cooked chicken meat, shredded or cubed

1 can (10 ounces) green enchilado sauce

1 bottle (16 ounces) green salsa

1 can (15 ounces) white kidney beans, drained & rinsed

1 can (15.5 ounces) white hominy, drained & rinsed

4 cups chicken stock

1/4 teaspoon salt

Directions:

Heat the oil in a large pot over medium heat; add onions and peppers and cook 3-5 minutes or until the vegetables are tender. Add chili powder; cook another minute. Add the remaining ingredients, stir well and allow the soup to come to a gentle boil, then simmer for 20 minutes.

Serve with graded white cheddar cheese, crushed tortilla chips, chopped avocado, and sour cream.