Prep: 15 Mins Cook: 30 Mins
Try this chili made with milk, chicken and hominy. It's thickened with toasted corn tortillas, which also contribute to a rich corn flavor.

White Chili


  • 6 white corn tortillas
  • 1 tablespoon vegetable oil
  • 3/4 lbs. boneless, skinless chicken breasts, cut into 3/4-inch chunks
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 small red bell peppers, seeded and diced
  • 1 large onion, peeled and chopped
  • 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 can (14-oz.) reduced-sodium chicken broth, defatted
  • 2 cups fat-free milk
  • 2 cans (15-oz.) white hominy, drained and rinsed
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges


Place a tortilla directly on stovetop burner (gas or electric), set at medium-low, and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with 3 more tortillas. Cut toasted tortillas into 1-inch wide strips and set aside.

Season chicken with salt and pepper. In a deep sauté pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate and set aside.

Add remaining 1/2 tablespoon oil to the pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add green chiles, garlic, chili powder, cumin and oregano; cook stirring, until fragrant, about 1 minute. Add broth and milk to the pan and bring to a simmer, stirring. Stir in hominy, toasted tortilla strips and chicken.

Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes. Meanwhile, toast remaining 2 tortillas as directed in step 1 for garnish.

To serve stir 1/4 cup of the cilantro into chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, tortilla strips and lime wedges, if desired. Serve immediately.

Photo: Courtesy of National Dairy Council
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