1 (15.5 ounce) can corn, undrained
1 (15.5 ounce) can white hominy (optional) (Do not drain.)
2 (15.5 ounce) cans pinto beans, undrained
2 (15.5 ounce) cans kidney beans, undrained
1 (12 ounce) jar salsa
2 teaspoons chili powder (can use up to 2 Tbsp., depending on taste)
1 cup water (OR chicken broth)
1 pound shredded cooked chicken
Stir together the corn, hominy, pinto beans, and kidney beans (Do not drain the vegetables.) in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, and water; return to a boil. Cook another 15 minutes. Stir in the chicken. Top with cheese and a dollop of sour cream, if desired.
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