Chicken Chili with Hominy

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Chicken Chili with Hominy

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.

Serves 6

Prep Time 35 min

Total Time 55 min.


  • 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 ca chopped green chiles
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 14-ounce c reduced-sodium chicken broth
  • 2 cups low-fat milk
  • 2 15-ounce c white hominy, rinsed
  • 1/2 cup chopped fresh cilantro
  • 6 lime wedges

Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.