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Rotisserie Chicken Chili With Hominy and Chiles
Rotisserie Chicken Chili With Hominy and Chiles
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Flavorful Southwestern chicken chili with cumin, oregano, and cayenne pepper. Effortlessly delicious using rotisserie chicken and canned broth.
Ingredients:
  • 2 store-bought roast chickens, meat picked from bones and
  • 2 quarts chicken broth
  • 6 tablespoons vegetable oil
  • 0.25 cup ground cumin
  • 4 teaspoons dried oregano
  • 0.5 teaspoon cayenne pepper
  • 2 large onions, cut into medium dice
  • 2 (4 ounce) jars diced mild green chiles
  • 2 (20 ounce) cans hominy, or equal quantity of canned white beans, such as cannellini or great Northern
  • 6 medium garlic cloves, minced
  • 2 cups frozen corn, preferably shoepeg
  • sour cream
  • cilantro or scallions
  • lime wedges
  • green hot sauce
Instructions:
  • In a large pot, bring chicken broth, water, skin, and bones to a boil over medium-high heat. Reduce heat to low and simmer for about 30 minutes. Strain out and discard the skin and bones before serving.
  • In a large soup kettle, heat oil over medium-low heat. Add cumin, oregano, and cayenne; cook until fragrant for about 1 minute. Increase heat to medium, sauté onion until soft for 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy, all but 1 cup of broth, bring to a simmer. Reduce heat to low and simmer uncovered, stirring occasionally, for 25 to 30 minutes.
  • Puree the remaining 2 cups of hominy and 1 cup of broth until smooth. Add it to the soup along with the garlic and corn. Simmer briefly, then cover and let sit for 5 minutes before serving.
  • Serve the soup in bowls and garnish with a dollop of sour cream and a sprinkle of cilantro or scallions. Accompany with lime wedges and green hot pepper sauce on the side.

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