How to Make Rotisserie Chicken Chili With Hominy and Chiles - A Step-by-Step Guide

There's nothing quite like a steaming bowl of chili on a chilly day to warm you from the inside out. And when it comes to making a hearty, flavorful chili, using rotisserie chicken is a game-changer. This Rotisserie Chicken Chili With Hominy and Chiles recipe takes a classic chili dish and infuses it with the smoky flavors of rotisserie chicken, the subtle sweetness of hominy, and a kick of heat from the chiles.

This recipe is perfect for those busy nights when you need a quick and sa...

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Ingredients

  • 2 store-bought roast chickens, meat picked from bones and
  • 2 quarts chicken broth
  • 6 tablespoons vegetable oil
  • ¼ cup ground cumin
  • 4 teaspoons dried oregano
  • ½ 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

Information

  • Servings: 16
  • Yield: 12 to 16 - servings

  • Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
  • Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
  • Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
  • Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.
  • Nutrition

    436 cal.

    • Total Fat: 25g
    • Saturated Fat: 7g
    • Cholesterol: 98mg
    • Sodium: 963mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 32g
    • Vitamin C: 10mg
    • Calcium: 69mg
    • Iron: 4mg
    • Potassium: 449mg