White Chili with Chicken

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  • 1 package chicken breast (slice in thin slices)
  • 1 32 oz chicken broth
  • 2 cans cannellini beans (drained, rinsed)
  • 1 can golden hominy (drained, rinsed)
  • 2 cans cream of onion soup
  • 1 cup white corn (frozen or canned)
  • 2 cups diced celery
  • 2 cups diced white onion
  • 3 tablespoons minced garlic
  • poblano pepper (roasted and diced)
  • 2 serrano or jalapeno peppers (sliced, deseeded if you want to decrease the heat)
  • 1 tablespoon cumin
  • 1\2 tablespoon chipolte chili pepper
  • 1\2 table spoon coriander or roasted coriander

Topping ideas: jack cheese, cilantro, sour cream, cornbread croutons, diced avocado

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Saute onions, celery and garlic in a little olive oil over medium heat.  Allow onions to become opaque.  Add in your peppers (both kinds), cumin, chipolte chili powder, and coriander.  Cook for a couple of minutes, stirring.

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Add your sliced chicken and continue to cook over medium until the chicken loses it’s ‘pink’.

Add in all your liquids (broth and cream of onion soup) and your corn/hominy/beans.  Simmer for at least 30 minutes.  I prefer one hour or more.

Top with a dollop of sour cream, shredded jack cheese and diced cilantro.

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