Rotisserie Chicken Chili with Hominy and Chilies

This fun dish has a little kick of spice with green chilies and includes hominy or white beans rather than the traditional chili beans. Add rotisserie chicken to complete this delicious recipe.



Rotisserie chicken, from the deli, shredded

1 quart

Chicken broth

3 Tbsp.

Vegetable oil

1/8 cup


2 tsp.

Oregano, dried

1/4 tsp.

Cayenne pepper


Onion, cut into medium dice

1, 4 oz. can

Mild green chilies, diced

6 cups

Hominy or white beans

3 cloves

Garlic, minced

1 cup

Corn, frozen


Sour cream


Cilantro or scallions


Lime wedges


Green chili sauce


  1. Bring skin and bones, chicken broth and 1 quart water to boil over medium high heat. Reduce heat to low and simmer about 30 minutes.

  2. Strain and discard skin and bones. Heat oil over medium low heat in soup kettle.

  3. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.

  4. Add onion and increase heat to medium. Saute until soft, 4-5 minutes.

  5. Stir in chicken and chilies. Add 4 cups hominy or beans and all but 1 cup of the broth and bring to simmer.

  6. Reduce heat to low and simmer, uncovered, stirring occasionally, 25-30 minutes.

  7. Puree remaining 2 cups hominy or beans with 1 cup broth in blender or food processor until silky and smooth. Add to soup.

  8. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.

  9. Ladle into bowls and top with sour cream, cilantro or scallions. Top with lime wedges and green hot pepper sauce.