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.

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • 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.

  • 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.

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

Tips

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

Nutrition Facts

436 calories; 25 g total fat; 98 mg cholesterol; 963 mg sodium. 20.2 g carbohydrates; 32.1 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2005
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. Read More
(24)

Most helpful critical review

Rating: 3 stars
02/06/2006
I really enjoyed the flavor and texture of this soup. It was just a bit too much corn flavor after a whole bowl. Read More
(18)
18 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/03/2005
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. Read More
(24)
Rating: 5 stars
12/03/2005
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. Read More
(24)
Rating: 3 stars
02/05/2006
I really enjoyed the flavor and texture of this soup. It was just a bit too much corn flavor after a whole bowl. Read More
(18)
Advertisement
Rating: 5 stars
08/25/2006
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. Read More
(18)
Rating: 5 stars
04/24/2009
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! Read More
(10)
Rating: 5 stars
04/08/2009
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. Read More
(9)
Advertisement
Rating: 5 stars
12/09/2009
Loved this! I used 3 cans of white beans instead of hominy and added an extra can of jalapenos. Will definitely make again. Read More
(7)
Rating: 4 stars
11/12/2010
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. Read More
(7)
Rating: 4 stars
01/20/2010
Bryan liked-makes alot Read More
(7)
Rating: 5 stars
12/22/2008
Thank you for this recipe! My husband and I had found something similar in a Back Packer magazine... but lost the mag and feared we wouldn't be able to come up with something nearly as good. Your recipe was just what we were looking for!! The only adjustment we made was to use slightly less broth so that we could serve the chili on tortillas - burrito style. Excellent! Thanks again! Read More
(6)