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To make this chili a day ahead, cool, cover and chill after removing from the heat. The next day, reheat over low heat; add the sour cream, half-and-half and cilantro just before serving.
Nutritional Facts 1 serving (1 cup) equals 308 calories, 13 g fat (6 g saturated fat), 75 mg cholesterol, 1,111 mg sodium, 23 g carbohydrate, 5 g fiber, 22 g protein.
Originally published as White Chili with Hominy in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p9
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Reviewed on Nov. 11, 2011 by Jimee
The best White Chili recipe I have ever tasted or made. I cooked 4 chicken thighs as we like dark meat, so had more broth than recommended in recipe, maybe 4 cups, had about a half can of canned evaporated milk that needed to be used. Other than that followed recipe.
Reviewed on Oct. 24, 2011 by LoriSm
I made this recipe a couple of times, then made it 'mine' as my husband liked this recipe, but I felt it lacked some oomph. I kept most of the recipe intact, but added my own twist. I cut up and cooked 1/2 pound of smoky pepper bacon, removed meat to a paper towel, then used the bacon grease to saute the onions and cut up chicken. If I do not use the bacon, I use olive oil in place of canola as I do not use any vegetable oils at any time for any reason. Then I added half the bacon back to the pan and added 4 cloves of minced garlic, stirred and cooked for two minutes. Added the chicken broth, rinsed hominy and cannelini beans, one can of green chiles, 1/4 cup of diced jalapenos (from my freezer as they come from my garden), a teaspoon of cumin, a 1/2 teaspoon of chili powder, 1/4 teaspoon of oregano, 1/4 teaspoon cayenne, 1/2 teaspoon real sea salt (pink kind), 1/4 teaspoon white pepper, and allowed this to simmer for 30 minutes, then added 1/4 cup fresh chopped green onions (scallions), and allowed to simmer for another 5 mninutes, then added 1 cup grated Monterey Jack cheese, 1 cup sour cream, 1/3 cup whole milk, 1 Tbls. parsley, and 1/4 cup fresh chopped cilantro. Stirred to melt cheese and incorporate all ingredients. Each bowl was garnished with a dollop of sour cream, some chopped green onions, some reserved bacon pieces, and a bit of Monterey Jack cheese. My husband loved it.
Reviewed on Sep. 22, 2011 by Jennasaurus17
Excellent recipe! Follow it directly and you'll have a super-tasty, delicious meal. It was instantly added to our family's meal rotation.
Reviewed on Aug. 28, 2011 by shab2018
I have to double this recipe every time I make it! It disappears! I tend to add corn, carrots, green beans.....what ever I have on hand that is easy and healthy.
Reviewed on Feb. 07, 2011 by deborahreneen
My mom said I "outdid" myself when I made this recipe. Everyone loves it.
Reviewed on Nov. 30, 2010 by glenna46
I make this White Chili with Hominy often in the winter. It is delicious. I use can chicken from Costco drained, for the chicken. I take it to soup luncheons at Church and there is never any left and people want the recipe. I also won a ribbonat a chili cooking contest at Church.
I make this White Chili with Hominy often in the winter. It is delicious. I use can chicken from Costco drained, for the chicken. I take it to soup luncheons at Church and there is never any left and people want the recipe. I also won a ribbon
at a chili cooking contest at Church.
Reviewed on Jan. 23, 2010 by ahmom
this was just ok
Reviewed on Feb. 15, 2009 by lij51
It was easy to fix. My husband said it was delicious. I brought it to church, and received several compliments.
Reviewed on Mar. 14, 2008 by jules.i.m
This soup is so wonderful. My family loves it. Sometimes I don't add the chicken, the beans make it a full meal without it, that makes it very economical too.
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