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

White Chili with Hominy Recipe

Read Reviews (10)
4.23 10
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings

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

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.

Directions

  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

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.

Reviews for White Chili with Hominy(10)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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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