rotisserie-chicken-chili-with-hominy-and-chiles

Rotisserie Chicken Chili With Hominy and Chiles

11 Reviews Add a Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 - 16 servings

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

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Reviews (11)

Rate This Recipe
TRACIOK
23

TRACIOK

Loved it! I improvised a little ... Williams' pre-pkgd chili spice mix, black beans, hominy and didn't add the add'l corn. i used a can of diced tomatoes also. Its a great alternative to standard beef chili.

Jennifer Mreen Holmes
18

Jennifer Mreen Holmes

I really enjoyed the flavor and texture of this soup. It was just a bit too much corn flavor after a whole bowl.

Julie
17

Julie

With some changes, this recipe is FABULOUS!!! I used 3 chickens instead of 2. I didn't bother to make my own broth and used just 6 cups of water and chicken boullion. I pureed 1 can of hominy and one can of beans for added thickenss, and when the whole beans were added, I used 1 can hominy and 1-2 cans of beans. This makes the chili much meatier and the added beans (both whole and pureed) add a lot more thickness and texture.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 436 cal
  • 22%
  • Fat
  • 25 g
  • 39%
  • Carbs
  • 20.2 g
  • 7%
  • Protein
  • 32.1 g
  • 64%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

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