Name: Rotisserie Chicken Chili With Hominy and Chiles
Yield: 16
Ingredients: Store-bought roast chickens, meat picked from bones and - 2; Chicken broth - 2 quarts; Vegetable oil - 6 tablespoons; Ground cumin - ¼ cup; Dried oregano - 4 teaspoons; Cayenne pepper - ½ teaspoon; Onions, cut into medium dice - 2 large; Diced mild green chiles - 2 (4 ounce) jars; Hominy, or equal quantity of canned white beans, such as cannellini or great Northern - 2 (20 ounce) cans; Garlic cloves, minced - 6 medium; Frozen corn, preferably shoepeg - 2 cups; Sour cream - 2 cups; Cilantro or scallions - 2 cups; Lime wedges - 2 cups; Green hot sauce - 2 cups

Ingredients for - Rotisserie Chicken Chili With Hominy and Chiles

1. Store-bought roast chickens, meat picked from bones and 2

2. Chicken broth 2 quarts

3. Vegetable oil 6 tablespoons

4. Ground cumin ¼ cup

5. Dried oregano 4 teaspoons

6. Cayenne pepper ½ teaspoon

7. Onions, cut into medium dice 2 large

8. Diced mild green chiles 2 (4 ounce) jars

9. Hominy, or equal quantity of canned white beans, such as cannellini or great Northern 2 (20 ounce) cans

10. Garlic cloves, minced 6 medium

11. Frozen corn, preferably shoepeg 2 cups

12. Sour cream 2 cups

13. Cilantro or scallions 2 cups

14. Lime wedges 2 cups

15. Green hot sauce 2 cups

How to cook deliciously - Rotisserie Chicken Chili With Hominy and Chiles

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.