Rotisserie Chicken Chili With Hominy and Chiles Recipe - Allrecipes.com

Rotisserie Chicken Chili With Hominy and Chiles

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"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 Edit and Save

Original recipe makes 12 - 16 servings Change Servings
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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.
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Footnotes

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

Most Helpful Positive Review
Dec 03, 2005

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 standard beef chili.

 
Most Helpful Critical Review
Feb 05, 2006

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

 
Aug 25, 2006

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 and one can of beans for added thickenss, and when the whole beans were added, I used 1 can hominy and 1-2 cans of beans. This makes the chili much meatier and the added beans (both whole and pureed) add a lot more thickness and texture.

 
Apr 24, 2009

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 fry up some corn tortilla strips in hot oil till crispy and use it as a condiment along with the limes and cilantro. My kids request this recipe over and over again. It freezes well too!

 
Apr 08, 2009

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 stock, and simmered it in the crock pot all day. This is not what I would necessarily call a "chili". To me, it seemed more like a New Mexico posole with chicken. The flavor was fantastic. I think I will also try this in the future with pork rather than chicken.

 
Nov 12, 2010

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. It seemed like it might be missing something. But, it was a nice change from red chili. Thanks for the recipe.

 
Jan 20, 2010

Bryan liked-makes alot

 
Dec 09, 2009

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

 

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Nutrition

  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 25 g
  • 39%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 963 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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