White Chili with Hominy Recipe
White Chili with Hominy Recipe photo by Taste of Home

White Chili with Hominy Recipe

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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.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving (1 cup) equals 308 calories, 13 g fat (6 g saturated fat), 75 mg cholesterol, 1111 mg sodium, 23 g carbohydrate, 5 g fiber, 22 g protein.


  1. 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.
  2. Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro. Yield: 6 servings.
Originally published as White Chili with Hominy in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p9

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Reviewed Nov. 10, 2013

"This was good! I may make it again. I used rotisserie chicken and great northern beans. I did omit the half-and-half altogether as there seemed to be no need for it."

Reviewed Nov. 11, 2011

"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 Oct. 24, 2011

"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 Sep. 22, 2011

"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 Aug. 28, 2011

"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."

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