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White Chili with Hominy

White Chili with Hominy
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.
6 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 can (15-1/2 ounces) white hominy, drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon white pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 cup (8 ounces) sour cream
  • 1/3 cup half-and-half cream
  • 2 tablespoons minced fresh cilantro, divided

Directions

  • In a large saucepan, saute the chicken and onion in oil until chicken
  • is no longer pink. Add the hominy, beans, broth, chilies and
  • seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30
  • minutes.
  • Remove from the heat; stir in the sour cream, half-and-half and 1
  • tablespoon cilantro. Sprinkle with remaining cilantro. Yield: 6
© Taste of Home 2013

2 of 2

White Chili with Hominy (continued)

Directions (continued)

  • servings.
Nutrition 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.
© Taste of Home 2013