Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rotisserie Chicken Chili with Hominy & Chilies Recipe
    Lost? Site Map

    Rotisserie Chicken Chili with Hominy & Chilies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    30 mins

    1 hrs 5 mins

    yooper's Note:

    I found this today in the current edition of "USA Weekend". I'm intrigued because it starts with cooked chicken meat and canned broth. If you don't care for hominy you can substitute white beans. This looks like perfect fare for the upcoming Superbowl! From Pam Anderson's "Cook Smart" column.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring skin and bones, chicken broth a 1 quart of water to boil over medium-high heat.
    2. 2
      Reduce heat to low and simmer about 30 minutes.
    3. 3
      Strain and discard skin and bones.
    4. 4
      Heat oil over medium-low heat in soup kettle.
    5. 5
      Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.
    6. 6
      Add onion; increase heat to medium; saute until soft, 4 to 5 minutes.
    7. 7
      Stir in chicken and chilies.
    8. 8
      Add 4 cups hominy or beans and all but 1 cup of the broth and bring to a simmer.
    9. 9
      Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
    10. 10
      Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor until silky smooth; add to soup.
    11. 11
      Stir garlic and corn into soup.
    12. 12
      Simmer for a minute or so longer, then cover and let stand for 5 minutes.
    13. 13
      Ladle into bowls and top with sour cream, cilantro or scallions.
    14. 14
      Pass separately the lime wedges and green hot pepper sauce.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on January 31, 2006

      55

      Easy to make and super tasty. I only used half the cumin and it was great. Prefer boneless chicken as pulling the chicken is time consuming and I don't wish to risk bones with a crowd which is what this feeds!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Rotisserie Chicken Chili with Hominy & Chilies

    Serving Size: 1 (373 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 532.9
     
    Calories from Fat 291
    54%
    Total Fat 32.3 g
    49%
    Saturated Fat 7.9 g
    39%
    Cholesterol 115.0 mg
    38%
    Sodium 1032.5 mg
    43%
    Total Carbohydrate 24.7 g
    8%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.9 g
    15%
    Protein 34.9 g
    69%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites