Chicken Chili With Hominy Recipe

Name: Chicken Chili With Hominy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 corn tortillas; 12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks; Salt & freshly ground pepper to taste; 1 tablespoon extra-virgin olive oil or canola oil; 2 small red bell peppers, seeded and diced; 1 large onion, chopped; 1 4-ounce can chopped green chiles; 3 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 14-ounce can reduced-sodium chicken broth; 2 cups low-fat milk; 2 15-ounce cans white hominy, rinsed; 1/2 cup chopped fresh cilantro; 6 lime wedges

Servings: persons

4 corn tortillas
12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks
Salt & freshly ground pepper to taste
1 tablespoon extra-virgin olive oil or canola oil
2 small red bell peppers, seeded and diced
1 large onion, chopped
1 4-ounce can chopped green chiles
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 14-ounce can reduced-sodium chicken broth
2 cups low-fat milk
2 15-ounce cans white hominy, rinsed
1/2 cup chopped fresh cilantro
6 lime wedges

1
1. Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.
2
2. Season chicken with salt and pepper. Heat 1/2 tablespoon oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.
3
3. Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.
4
4. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 corn tortillas, 12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks, Salt & freshly ground pepper to taste, 1 tablespoon extra-virgin olive oil or canola oil, and more.

Yes, Chicken Chili With Hominy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chili With Hominy

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