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White Chili with Hominy Recipe

White Chili with Hominy Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 cup: 308 calories, 13g fat (6g saturated fat), 75mg cholesterol, 1111mg sodium, 23g carbohydrate (4g sugars, 5g fiber), 22g protein .

Reviews for White Chili with Hominy

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juicyfruit007 102230
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."

Jimee 70753
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."

LoriSm 136062
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."

Jennasaurus17 133230
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."

shab2018 155120
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."

deborahreneen 82551
Reviewed Feb. 7, 2011

"My mom said I "outdid" myself when I made this recipe. Everyone loves it."

glenna46 148374
Reviewed Nov. 30, 2010

"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."

ahmom 133163
Reviewed Jan. 23, 2010

"this was just ok"

lij51 158987
Reviewed Feb. 15, 2009

"It was easy to fix. My husband said it was delicious. I brought it to church, and received several compliments."

jules.i.m 60728
Reviewed Mar. 14, 2008

"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."

administrator 155117
Reviewed Mar. 14, 2008

"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.

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