Rotisserie Chicken Chili With Hominy & Chilies

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 2 whole store-bought rotisserie roasted chicken, meat picked from bones and pulled into bite size pieces,skin and bones reserved seperately
• 2 quarts chicken broth
• 6 tablespoons vegetable oil
• 1/4 cup ground cumin
• 4 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 2 large onions, cut into medium dice
• 2 (4 ounce) cans diced mild green chilies
• 2 (20 ounce) cans hominy or 2 (20 ounce) cans canned white beans, such as cannellini or great northern
• 6 cloves garlic, minced
• 2 cups frozen corn, preferably shoepeg
• sour cream
• cilantro or scallion
• lime wedge
• green chili sauce

Recipe

• 1 bring skin and bones, chicken broth a 1 quart of water to boil over medium-high heat.
• 2 reduce heat to low and simmer about 30 minutes.
• 3 strain and discard skin and bones.
• 4 heat oil over medium-low heat in soup kettle.
• 5 add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.
• 6 add onion; increase heat to medium; saute until soft, 4 to 5 minutes.
• 7 stir in chicken and chilies.
• 8 add 4 cups hominy or beans and all but 1 cup of the broth and bring to a simmer.
• 9 reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
• 10 puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor until silky smooth; add to soup.
• 11 stir garlic and corn into soup.
• 12 simmer for a minute or so longer, then cover and let stand for 5 minutes.
• 13 ladle into bowls and top with sour cream, cilantro or scallions.
• 14 pass separately the lime wedges and green hot pepper sauce.