Rotisserie Chicken Chili with Hominy & Chilies
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Serves:
-
12-16
ingredients
- 2 whole store-bought rotisserie roasted chicken, meat picked from bones and pulled into bite size pieces,skin and bones reserved seperately
- 2 quarts chicken broth
- 6 tablespoons vegetable oil
- 1⁄4 cup ground cumin
- 4 teaspoons dried oregano
- 1⁄2 teaspoon cayenne pepper
- 2 large onions, cut into medium dice
- 2 (4 ounce) cans diced mild green chilies
- 2 (20 ounce) cans hominy or (20 ounce) cans canned white beans, such as cannellini or great northern
- 6 cloves garlic, minced
- 2 cups frozen corn, preferably shoepeg
- sour cream
- cilantro or scallion
- lime wedge
- green chili sauce
directions
- Bring skin and bones, chicken broth a 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 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 chilies.
- Add 4 cups hominy or beans 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.
- Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor 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.
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!