Traditional Mexican techniques combine with spicy Southwestern chic for a creamy white (chicken) chili. The chili is thickened with corn tortillas, which also contribute to its rich corn flavor. Source: EatingWell Magazine, January/February 1999

Patsy Jamieson



  • Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.

  • Season chicken with salt and pepper. Heat 1/2 tablespoon oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.

  • Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.

  • Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

243 calories; 6 g total fat; 1.5 g saturated fat; 35 mg cholesterol; 451 mg sodium. 436 mg potassium; 29 g carbohydrates; 4.8 g fiber; 8 g sugar; 18 g protein; 1568 IU vitamin a iu; 40 mg vitamin c; 27 mcg folate; 149 mg calcium; 2 mg iron; 54 mg magnesium;

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