Rotisserie Chicken Chili With Hominy and Chiles

11

"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."
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Ingredients

servings 436 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

Loved it! I improvised a little ... Williams' pre-pkgd chili spice mix, black beans, hominy and didn't add the add'l corn. i used a can of diced tomatoes also. Its a great alternative to s...

Most helpful critical review

I really enjoyed the flavor and texture of this soup. It was just a bit too much corn flavor after a whole bowl.

Loved it! I improvised a little ... Williams' pre-pkgd chili spice mix, black beans, hominy and didn't add the add'l corn. i used a can of diced tomatoes also. Its a great alternative to s...

I really enjoyed the flavor and texture of this soup. It was just a bit too much corn flavor after a whole bowl.

With some changes, this recipe is FABULOUS!!! I used 3 chickens instead of 2. I didn't bother to make my own broth and used just 6 cups of water and chicken boullion. I pureed 1 can of hominy...

My husband found this recipe years ago in an airline magazine. It's awesome! I wouldn't change the recipe a bit, it's perfect the way it is; a bit time consuming, but worth the time & effort. I...

I made this with chicken thighs rather than rotisserie chicken, and halved the recipe. I used hot green chile, and adjusted the spices--using a little more than half. I also used prepared stoc...

This was very good. The only changes I made were to omit the cayenne pepper (we don't like spicy) and to cut the recipe in half. Oh, and I used 1 can hominy pureed and 1 can cannellini beans. ...

Bryan liked-makes alot

Loved this! I used 3 cans of white beans instead of hominy and added an extra can of jalapenos. Will definitely make again.

I did not care for this. The food for this recipe taste better before you cook as opposed to after you cook it. It was spicy and did not taste good!