Rotisserie Chicken Chili with Hominy and Chilies
Ingredients
| 1 | Rotisserie chicken, from the deli, shredded |
|---|---|
| 1 quart | Chicken broth |
| 3 Tbsp. | Vegetable oil |
| 1/8 cup | Cumin |
| 2 tsp. | Oregano, dried |
| 1/4 tsp. | Cayenne pepper |
| 1 | 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 |
| Add | Sour cream |
| Add | Cilantro or scallions |
| Add | Lime wedges |
| Add | Green chili sauce |
Directions
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.
Strain and discard skin and bones. Heat oil over medium low heat in soup kettle.
Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.
Add onion and increase heat to medium. Saute until soft, 4-5 minutes.
Stir in chicken and chilies. Add 4 cups hominy or beans and all but 1 cup of the broth and bring to simmer.
Reduce heat to low and simmer, uncovered, stirring occasionally, 25-30 minutes.
Puree remaining 2 cups hominy or beans with 1 cup broth in blender or food processor until silky and smooth. Add to soup.
Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
Ladle into bowls and top with sour cream, cilantro or scallions. Top with lime wedges and green hot pepper sauce.