Chicken Chili with Hominy

Rating: 3.33 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

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.

Patsy Jamieson
Source: EatingWell Magazine, January/February 1999

Gallery

Recipe Summary

total:
55 mins
Servings:
6
Nutrition Profile:
Low-Calorie
Gluten-Free
Healthy Aging
Healthy Immunity
Nutrition Info
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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

Tips

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

Nutrition Facts

Per Serving:
243 calories; protein 18g; carbohydrates 29g; dietary fiber 4.8g; sugars 8.1g; fat 6g; saturated fat 1.5g; cholesterol 35.4mg; vitamin a iu 1568.3IU; vitamin c 39.9mg; folate 27.2mcg; calcium 148.6mg; iron 1.8mg; magnesium 54mg; potassium 436.1mg; sodium 451.5mg; thiamin 0.1mg.
Exchanges:

1 1/2 starch, 1/2 low-fat milk, 1 vegetable, 1 1/2 lean meat, 1/2 fat
Advertisement

Reviews (1)

Read More Reviews
9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
02/01/2014
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 Read More
EatingWell User
Rating: 3 stars
10/31/2011
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 Read More
EatingWell User
Rating: 3 stars
10/31/2011
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 Read More
Advertisement
EatingWell User
Rating: 3 stars
10/31/2011
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 Read More
EatingWell User
Rating: 3 stars
10/31/2011
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 Read More
EatingWell User
Rating: 3 stars
10/31/2011
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 Read More
Advertisement
EatingWell User
Rating: 3 stars
10/31/2011
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 Read More
EatingWell User
Rating: 3 stars
10/31/2011
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 Read More
EatingWell User
Rating: 4 stars
10/29/2011
This has been a favorite in our house for years. Ilene Read More
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/02/2021