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

Ingredients

  • 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

Directions

  • 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
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