Taste of Home
White Chili with Hominy
TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 6 servings.
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. —Taste of Home Test Kitchen
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
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1 medium onion, chopped
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1 tablespoon canola oil
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1 can (15-1/2 ounces) white hominy, drained
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 can (14-1/2 ounces) chicken broth
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2 cans (4 ounces each) chopped green chiles
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1 teaspoon garlic salt
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1 teaspoon dried basil
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1 teaspoon ground cumin
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1/4 teaspoon white pepper
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1/8 to 1/4 teaspoon cayenne pepper
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1 cup sour cream
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1/3 cup half-and-half cream
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2 tablespoons minced fresh cilantro, divided
Directions
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1.
In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
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2.
Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro.
Nutrition Facts
1 cup: 308 calories, 13g fat (6g saturated fat), 75mg cholesterol, 1111mg sodium, 23g carbohydrate (4g sugars, 5g fiber), 22g protein.
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