Total Time
Prep 20 mins
Cook 30 mins

From I make this chili for a farmer's market every year and it sells great. I love it!

Ingredients Nutrition


  1. Season chicken with salt and pepper. In a deep saute pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate and set aside.
  2. Add remaining 1/2 tablespoon oil to the pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, about 3 minutes. Add chopped green chilies, garlic, chili powder, cumin, and oregano; cook stirring, until fragrant, about 1 minute. Add broth and milk to the pan and bring to a simmer, stirring. Stir in hominy, toasted tortilla strips and browned chicken. Salt and freshly ground black pepper to taste.
  3. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes.
  4. To serve, stir in 1/4 cup of the cilantro into chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, lime wedges if desired. Served immediately with baked tortilla chips if desired.
  5. Optional: Sprinkle on 1/4 cup light shredded cheese for an extra dairy serving.


Most Helpful

Wasn't sure how the hominy would work in a chili, but it was just fine! Made this when we had a couple for lunch & it raved about no end! Definitely a hit! I pretty much followed the recipe & did use 2 large chicken breasts (about 7-9 ounces each)! You have a great keeper of a recipe here! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

Sydney Mike December 19, 2011

I wanted to try this because of the hominy. I've never put it in chili before, but shoot, it just corn so it was a go. I'm very glad I tried it, turned delicious and it made a lot! Served with Recipe #503887 it made a great tasting and comforting meal on a -12 degree night.

Annacia November 08, 2013

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