White Chicken Chili

Makes: 6 servings, 1 cup each   Prep Time: 30 min.   Cook Time: 50 min.

Chef’s Tip: Serve with a sprinkle of additional cilantro and crumbled tortilla chips.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, chopped
  • 1 tablespoon roasted garlic paste
  • 1-1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon ground coriander
  • 1 can white hominy, drained
  • 1 can cannellini beans, rinsed
  • 2 cans (4 ounces each) RIO LUNA™ Organic Diced Green Chiles, undrained
  • 1 quart (32 ounces) chicken broth
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons lime juice
  • ½ tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons sour cream

Directions

  1. Heat oil in 4-qt. saucepan on medium-high heat. Add onions and garlic paste. Cook 15-20 min. or until golden brown, stirring occasionally. Add chicken. Cook 10 min., stirring occasionally. Add cumin, chili powder and coriander; cook 1-2 min. or until fragrant. Stir in hominy, beans and green chiles. Cook 5 min.
  2. Add broth to deglaze pan. Simmer 20-25 min.
  3. Stir in cilantro, oregano, juice, salt and pepper. Garnish with sour cream just before serving.