Chicken Chili with Hominy

9 Reviews
From: EatingWell Magazine January/February 1999

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.

Ingredients 6 servings

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  • 4 corn tortillas
  • 12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks
  • Salt & freshly ground pepper, to taste
  • 1 tablespoon extra-virgin olive oil, or canola oil
  • 2 small red bell peppers, seeded and diced
  • 1 large onion, chopped
  • 1 4-ounce can chopped green chiles
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 cups low-fat milk
  • 2 15-ounce cans white hominy, rinsed
  • 1/2 cup chopped fresh cilantro
  • 6 lime wedges

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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 information

  • Per serving: 243 calories; 6 g fat(1 g sat); 5 g fiber; 29 g carbohydrates; 18 g protein; 27 mcg folate; 35 mg cholesterol; 8 g sugars; 1568 IU vitamin A; 40 mg vitamin C; 149 mg calcium; 2 mg iron; 451 mg sodium; 436 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1/2 low-fat milk, 1 vegetable, 1 1/2 lean meat, 1/2 fat

Reviews 9

February 01, 2014
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By: EatingWell User
I could eat it every day... This is my go-to recipe for Super Bowl Sunday for about 7 years, although I can't figure out why I only make it once a year. Even my relatively picky children (ages 13, 11 and 9) gobble it up. I always double the recipe, so I can freeze some. Holds up very well when reheated. I add a can of white beans, and about three cups of frozen corn to make it even more hearty. Try it. I PROMISE you will love it. Pros: tasty, easy
November 11, 2010
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By: EatingWell User
This has been a favorite in our house for years. Ilene
September 21, 2009
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By: EatingWell User
Really delicious except that it's too much hominy for us, so I do one can black beans in place of one can of the hominy. Excellent combination of flavors and textures. In my opinion, you shouldn't skip the lime wedges. Lana, Tiburon, CA
September 21, 2009
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By: EatingWell User
Yum! This is a great recipe! I left out the bell peppers since we do not fancy those, otherwise followed exactly. Next time might sub ground chicken for cut-up chicken breasts to give more real chili feel. I think the tortilla strips might be able to be subbed out for polenta or just cornmeal since they dissolve in the sauce anyway and I believe they are there as a thickening agent. Oh, and I used dried cilantro and didn't serve with lime wedges. Chandra, Seattle, WA
September 21, 2009
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By: EatingWell User
It's good. I had to adjust the liquids. I just used 1 red pepper and 1 can of hominy, but to get any wiggle room in my pot for it to simmer I had to add more chicken broth. Laura, ok
September 21, 2009
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By: EatingWell User
This is a nice straight forward recipe, and makes plenty. My only change might be to use pork tenderloin instead of chicken. Even though I used well trimmed boneless thighs, they didn't really stand up too well. Browning meat in a dutch oven is a iffy business. Marima
September 21, 2009
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By: EatingWell User
This is great, and my two young kids like it too. It is great quick meal. I have started adding canned chipotle chilis also when I have them on hand. Nancy, Minneapolis, MN
September 21, 2009
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By: EatingWell User
I was a little concerned not being a lover of corn tortillas, but the hominy and tortilla flavor was a great background to the chili. The milk curdled a bit (maybe I cooked it too high?). I used spicy green chiles but overall still very mild. A keeper for take to work meals in the winter! Katherine, Denver, CO
September 21, 2009
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By: EatingWell User
If you use Abuelita's Sonora style corn tortillas (and you should, they are a gift from the Gods), you don't have to toast them first AND you should only use three unless you LIKE your chili to stand up without a bowl. Cheers! Anonymous, Yuba City, CA