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Chicken Chili with Hominy

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Ingredients

Adjust Servings:
1 tablespoon canola oil
1 medium onion, diced
1 medium poblano chile, diced
2 cans (15 ounces each) white navy beans, drained and rinsed
Coarse salt and ground pepper
Jalapeno-pepper sauce, such as green Tabasco, for serving (optional)
1 pound boneless, skinless chicken thighs
2 garlic cloves, minced
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 can (15 ounces) hominy, drained
Fresh cilantro, for garnish (optional)

Nutritional information

34g
Protein
34mg
Fat
23mg
fIber

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Chicken Chili with Hominy

Features:
  • Gluten Free
  • Spicy
Cuisine:

Chicken and hominy are a tasty change of pace from ground beef and kidney beans in a savory soup-based chili.

  • 1 hour
  • Serves 6
  • Medium

Ingredients

Directions

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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.

 

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Steps

1
Done

In a large pot (5 quarts), warm oil over medium-high heat. Brown chicken until golden, 3 to 4 minutes per side. Transfer to a plate; set aside.

2
Done

Reduce heat to medium. Add onion, garlic, and chile; cook, stirring often, until onion softens, 3 to 4 minutes.

3
Done

Cut browned chicken into 1/2-inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25 to 30 minutes.

4
Done

Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish each serving with reserved hominy and cilantro, and drizzle with jalapeno sauce, as desired.

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