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
White Chili with Hominy
White Chili with Hominy
Prep Time
10 min
Cook Time
35 min
Yield
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) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 2 cans (4 ounces each) chopped green chiles
- 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 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, chiles 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.
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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