Chicken Chili with Hominy
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.
From EatingWell: January/February 1999
Yield: 6 servings, 1 1/2 cups each
Active Time: 35 minutes
Total Time: 55 minutes
- 4 corn tortillas
- 12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks
- Salt & freshly ground pepper, to taste
- 1 tablespoon extra-virgin olive oil, or canola oil
- 2 small red bell peppers, seeded and diced
- 1 large onion, chopped
- 1 4-ounce can chopped green chiles
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 14-ounce can reduced-sodium chicken broth
- 2 cups low-fat milk
- 2 15-ounce cans white hominy, rinsed
- 1/2 cup chopped fresh cilantro
- 6 lime wedges
- Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.
- Season chicken with salt and pepper. Heat 1/2 tablespoon oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.
- Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.
- Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition Per serving:
251 calories; 6 g fat (2 g sat, 3 g mono); 37 mg cholesterol; 30 g carbohydrates; 18 g protein; 5 g fiber; 313 mg sodium; 265 mg potassium.
Nutrition Bonus: Vitamin C (69% daily value), Vitamin A (31% dv), Selenium (20% dv), Calcium (15% dv).
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 low-fat milk, 1 vegetable, 1 1/2 lean meat, 1/2 fat