Name: Rotisserie Chicken Chili With Hominy and Chiles recipe
Ingredients: 2 store-bought roast chickens, meat picked from bones and;2 quarts chicken broth;6 tablespoons vegetable oil;¼ cup ground cumin;4 teaspoons dried oregano;½ teaspoon cayenne pepper;2 large onions, cut into medium dice;2 (4 ounce) jars diced mild green chiles;2 (20 ounce) cans hominy, or equal quantity of canned white beans, such as cannellini or great Northern;6 medium garlic cloves, minced;2 cups frozen corn, preferably shoepeg;sour cream;cilantro or scallions;lime wedges;green hot sauce

All Recipes Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Ingredients

2 store-bought roast chickens, meat picked from bones and 2 quarts chicken broth 6 tablespoons vegetable oil ¼ cup ground cumin 4 teaspoons dried oregano ½ teaspoon cayenne pepper 2 large onions, cut into medium dice 2 (4 ounce) jars diced mild green chiles 2 (20 ounce) cans hominy, or equal quantity of canned white beans, such as cannellini or great Northern 6 medium garlic cloves, minced 2 cups frozen corn, preferably shoepeg sour cream cilantro or scallions lime wedges green hot sauce

Nutrition Info

436.1 calories carbohydrate: 20.2 g cholesterol: 98.4 mg fat: 25 g fiber: 3.6 g protein: 32.1 g saturatedFat: 6.9 g servingSize: - sodium: 962.7 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Directions

Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion, increase heat to medium, saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
Process remaining 2 cups hominy and 1 cup broth until silky smooth, add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

Recipe Yield

12 - 16 servings

Recipe Note

Spices permeate the entire dish - cumin, oregano, and cayenne pepper - and hominy adds an authentic Southwestern accent to this chicken chili. Save a big chunk of time simply by using rotisserie chickens from the supermarket and canned chicken broth as the chili base.

Alternatives to this recipe

See more alternatives