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Rotisserie Chicken Chili With Hominy & Chiles

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."

Rating: This weblink has been rated 7 times with an average star rating of 4.7 Read Reviews (6)

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Servings  (Help)

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Original Recipe Yield 12 - 16 servings
 

Ingredients

  • 2 store-bought roast chickens, meat picked from bones and
  • 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) jars diced mild green chiles
  • 2 (20 ounce) cans hominy, or equal quantity of canned white beans, such as cannellini or great Northern
  • 6 medium garlic cloves, minced
  • 2 cups frozen corn, preferably shoepeg
  • sour cream
  • cilantro or scallions
  • lime wedges
  • green hot sauce

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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 443 | Total Fat: 25.8g | Cholesterol: 96mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2005 by TRACIOK 
Loved it! I improvised a little ... Williams' pre-pkgd chili spice mix, black beans, hominy... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2006 by Kiwiroo 
I really enjoyed the flavor and texture of this soup. It was just a bit too much corn flavor... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2006 by Julie 
With some changes, this recipe is FABULOUS!!! I used 3 chickens instead of 2. I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2008 by MRS STEVENS 
Thank you for this recipe! My husband and I had found something similar in a Back Packer... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2009 by astro12 
My husband found this recipe years ago in an airline magazine. It's awesome! I wouldn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2009 by margaux 
I made this with chicken thighs rather than rotisserie chicken, and halved the recipe. I used... MORE

 
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