Rotisserie Chicken Chili With Hominy and Chiles features spices that permeate entire dishes – cumin, oregano, and cayenne pepper – while hominy adds authentic Southwestern accents. This flavorful recipe showcases how proper spice integration creates complex taste development while convenient rotisserie chicken streamlines preparation. The Southwestern authenticity ensures regional flavor accuracy.

Spices permeate the entire dish – cumin, oregano, and cayenne pepper – and hominy adds an authentic Southwestern accent to this chicken chili. Save a big chunk of time simply by using rotisserie chickens from the supermarket and canned chicken broth as the chili base.

Servings:

Yield:

12 to 16 – servings

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Ingredients

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Original recipe (1X) yields 16 servings

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

Directions

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.

Tips

Nutrition Facts (per serving)

436	Calories
25g	Fat
20g	Carbs
32g	Protein

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Nutrition Facts
Servings Per Recipe 16
Calories 436
% Daily Value *
Total Fat 25g	32%
Saturated Fat 7g	35%
Cholesterol 98mg	33%
Sodium 963mg	42%
Total Carbohydrate 20g	7%
Dietary Fiber 4g	13%
Total Sugars 4g
Protein 32g	64%
Vitamin C 10mg	11%
Calcium 69mg	5%
Iron 4mg	20%
Potassium 449mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.