Best Chicken And Hominy Chili Recipes

ROTISSERIE CHICKEN CHILI WITH HOMINY AND CHILES

Rotisserie Chicken Chili With Hominy and Chiles image

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.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Yield 16

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 962.7 mg, Sugar 3.8 g

CHICKEN AND HOMINY CHILI

Chicken and Hominy Chili image

Combine chicken broth, onion, hominy, beans and more for Chicken and Hominy Chili! This recipe for Chicken and Hominy Chili takes just 15 minutes to prep.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 Tbsp. oil
1 onion, chopped
2 cups fat-free reduced-sodium chicken broth
1 can (15 oz.) white hominy, rinsed
1 can (15 oz.) no-salt-added navy bean, rinsed
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, cut into 1/2-inch pieces
1/3 cup TACO BELL® Verde Salsa
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 cup KRAFT Shredded Pepper Jack Cheese

Steps:

Heat oil in large saucepan on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender.
Stir in remaining ingredients except cheese; cover. Bring to boil, stirring occasionally.
Serve sprinkled with cheese.

Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1210 mg, Carbohydrate 26 g, Fiber 6 g, Sugar 3 g, Protein 31 g

CHICKEN CHILI WITH HOMINY AND GREEN CHILES

CHICKEN CHILI WITH HOMINY AND GREEN CHILES image

Categories Soup/Stew Chicken Super Bowl Simmer

Yield 12 people

Number Of Ingredients 16

Ingredients

2 roasted chickens
1 quart (4 cups) water
2 quarts chicken broth
6 Tbsp olive or vegetable oil
¼ cup ground cumin
4 tsp dried oregano
½ tsp cayenne pepper
2 large onions, cut into medium dice
2 4-oz cans diced mild green chiles
2 20-oz cans hominy (about 6 cups, divided into 4 cup and 2 cup portions)
6 medium garlic cloves, minced
2 cups frozen corn
Garnish
Sour cream
Cilantro
Lime wedges

Steps:

Bring skin and bones, chicken broth and 1 quart of water to a boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones. Set aside 1 cup of broth. In a large soup kettle, heat oil over medium-low heat. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion and increase the heat to medium; sauté until soft, about 4-5 minutes. Stir in chicken and chiles. Add 4 cups of hominy and all but reserved 1 cup of broth; bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, about 30 minutes. Process reserved 2 cups hominy and 1 cup broth in a blender until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute longer and then cover and allow to stand for 5 minutes. Ladle into bowls and top with sour cream and cilantro. A squeeze of lime juice is nice, too.