Rotisserie Chicken Chili with Hominy & Chilies

Recipe by yooper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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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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