Sunday, December 16, 2012

Make Ahead Sunday: Quick White Chicken Chili

If you've never tried hominy before it's surprisingly good.  It adds a great texture to this soup and also acts as natural thickener.

  • 2 cups rottiserie chicken or poached chicken breast (shredded or cubed)
  • sea salt & fresh ground pepper to taste
  • 1 tablespoon olive oile
  • medium jalapeno chile, finely chopped
  • anaheim chilies, stemmed, seeded, and finely chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 14 oz can white hominy
  • cups chicken broth
  • 3 tablespoons fresh lime juice (from 2 to 3 limes)
  • 1/2 cup minced fresh cilantro leaves
  • avocado, sliced to garnish
Heat olive oil in large sauce pan.  Add onion, garlic and pepper.  Saute until tender (~7 minutes).  Add chicken, broth and hominy.  Allow to simmer for 10 minutes.  Add lime juice and cilantro then season with salt and pepper.  Serve in bowls and garnish with avocado.
Based on recipe from America's Test Kitchen.

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