Arizona Chili

-2 chicken breasts cut into 1” pieces
-½ cup chopped onion
-3 garlic cloves, chopped
-1 can chicken broth
-1 cup water
-2 tsp. cumin
-1 can kidney beans, drained and rinsed
-1 can pinto beans, drained and rinsed
-1 can black eye peas, drained and rinsed
-1 can hominy, drained (you'll find it near the canned corn)
-1 can Rotel
-Tabasco sauce to taste
-Salt and pepper to taste

Saute chicken pieces, onion, and garlic in large pot. Add in all other ingredients and simmer for at least 30 minutes to allow flavors to blend. Serve with sour cream, shredded cheese, and tortilla chips (or homemade toasted tortillas)! THIS ONE FREEZES WELL.

From the kitchen of Kristen Rife.