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Rotisserie Chicken Chili with Hominy & Chilies

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“I found this today in the current edition of "USA Weekend". I'm intrigued because it starts with cooked chicken meat and canned broth. If you don't care for hominy you can substitute white beans. This looks like perfect fare for the upcoming Superbowl! From Pam Anderson's "Cook Smart" column.”
1hr 35mins

Ingredients Nutrition


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

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