‹ Back to White Chili with Hominy

Print Options

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

  • 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

  • 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.
  • 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.

© 2024 RDA Enthusiast Brands, LLC