White Chili
"From www.whymilk.com.
I make this chili for a farmer's market every year and it sells great.
I love it!"
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 6 white corn tortillas
- 14.79 ml olive oil
- 340.19 g boneless skinless chicken breast, cut into 3/4-inch chunks
- 2 red bell peppers, seeded and diced
- 1 onion, chopped
- 113.39 g green chilies, chopped
- 3 garlic cloves, minced
- 14.79 ml chili powder
- 4.92 ml ground cumin
- 4.92 ml dried oregano
- 396.89 g can reduced-sodium chicken broth, defatted
- 473.18 ml low-fat milk
- 2 (850.48 g) can white hominy, drained and rinsed
- 6 lime wedges, for garnish
- 118.29 ml fresh cilantro, chopped
directions
- Season chicken with salt and pepper. In a deep saute pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate and set aside.
- Add remaining 1/2 tablespoon oil to the pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, about 3 minutes. Add chopped green chilies, garlic, chili powder, cumin, and oregano; cook stirring, until fragrant, about 1 minute. Add broth and milk to the pan and bring to a simmer, stirring. Stir in hominy, toasted tortilla strips and browned chicken. Salt and freshly ground black pepper to taste.
- Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes.
- To serve, stir in 1/4 cup of the cilantro into chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, lime wedges if desired. Served immediately with baked tortilla chips if desired.
- Optional: Sprinkle on 1/4 cup light shredded cheese for an extra dairy serving.
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Reviews
-
Wasn't sure how the hominy would work in a chili, but it was just fine! Made this when we had a couple for lunch & it raved about no end! Definitely a hit! I pretty much followed the recipe & did use 2 large chicken breasts (about 7-9 ounces each)! You have a great keeper of a recipe here! Thanks for sharing it! [Tagged & made in Please Review My Recipe] -
I wanted to try this because of the hominy. I've never put it in chili before, but shoot, it just corn so it was a go. I'm very glad I tried it, turned delicious and it made a lot! Served with Recipe #503887 it made a great tasting and comforting meal on a -12 degree night.
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
