This is my current favorite chicken chili. The lime and cilantro add the perfect tang, while the hominy makes each bite chewy and fulfilling. And to think, for the longest time I thought I hated hominy! This stuff is amazing! Crushed tortilla chips and sharp cheddar cheese on top of the soup gives it an extra bang, but I think it's delicious with no toppings. YUMMY yum!
Easy White Chicken Chili
1 T. canola oil
1 medium onion, chopped
1 (16 oz) can golden hominy, drained
1 (16 oz) can great northern beans, rinsed and drained
1 (14 oz) can low-sodium chicken broth
1 1/2 c. diced cooked chicken breast
1/4 c. lime juice
2 T. chopped cilantro
1/4 t. cumin
1/4 t. ground black pepper
shredded cheese, crumbled tortilla chips
Heat oil in a large saucepan over medium heat; add onion and cook for 3 minutes. Stir in hominy, beans, broth, chicken, lime juice, cilantro, cumin and pepper. Increase heat, cover and bring to a boil, stirring occasionally. Top with cheese and serve with salsa, chips and more cilantro, if desired.
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