Rotisserie Chicken Chili With Hominy and Chiles
Recipe information
Recipe Icon - Master recipes
Cooking:
-
Recipe Icon - Master recipes
Servings per container:
16
Recipe Icon - Master recipes
Source:

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.