Rotisserie Chicken Chili With Hominy & Chilies

Name: Rotisserie Chicken Chili With Hominy & Chilies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole store-bought rotisserie roasted chicken, meat picked from bones and pulled into bite size pieces,skin and bones reserved seperately; 2 quarts chicken broth; 6 tablespoons vegetable oil; 1/4 cup ground cumin; 4 teaspoons dried oregano; 1/2 teaspoon cayenne pepper; 2 large onions, cut into medium dice; 2 (4 ounce) cans diced mild green chilies; 2 (20 ounce) cans hominy or (20 ounce) cans canned white beans, such as cannellini or great northern; 6 cloves garlic, minced; 2 cups frozen corn, preferably shoepeg; sour cream; cilantro or scallion; lime wedge; green chili sauce

Servings: persons

2 whole store-bought rotisserie roasted chicken, meat picked from bones and pulled into bite size pieces,skin and bones reserved seperately
2 quarts chicken broth
6 tablespoons vegetable oil
1/4 cup ground cumin
4 teaspoons dried oregano
1/2 teaspoon cayenne pepper
2 large onions, cut into medium dice
2 (4 ounce) cans diced mild green chilies
2 (20 ounce) cans hominy or (20 ounce) cans canned white beans, such as cannellini or great northern
6 cloves garlic, minced
2 cups frozen corn, preferably shoepeg
sour cream
cilantro or scallion
lime wedge
green chili sauce

1
Bring skin and bones, chicken broth a 1 quart of water to boil over medium-high heat.
2
Reduce heat to low and simmer about 30 minutes.
3
Strain and discard skin and bones.
4
Heat oil over medium-low heat in soup kettle.
5
Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.
6
Add onion; increase heat to medium; saute until soft, 4 to 5 minutes.
7
Stir in chicken and chilies.
8
Add 4 cups hominy or beans and all but 1 cup of the broth and bring to a simmer.
9
Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
10
Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor until silky smooth; add to soup.
11
Stir garlic and corn into soup.
12
Simmer for a minute or so longer, then cover and let stand for 5 minutes.
13
Ladle into bowls and top with sour cream, cilantro or scallions.
14
Pass separately the lime wedges and green hot pepper sauce.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 whole store-bought rotisserie roasted chicken, meat picked from bones and pulled into bite size pieces,skin and bones reserved seperately, 2 quarts chicken broth, 6 tablespoons vegetable oil, 1/4 cup ground cumin, and more.

Yes, Rotisserie Chicken Chili With Hominy & Chilies 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.

That's it — enjoy your meal!