- 4 chicken breasts
- 6 cups chicken broth
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 30 ounces Great Northern Beans (drained and rinsed)
- 8 ounces chopped green chilies
- 15 ounces hominy (drained and pureed with a little chicken broth, optional)
- 1 jalapeno (minced, remove ribs and seeds for less heat)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- tortilla chips
- green onion
|Calories630Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Hall 20 days ago
This didn’t turn out like chili more like warm shredded chicken with vague flavor
Amanda G. 2 months ago
Awesome!!! Especially with a little less broth and added corn kernels. Suuuuper yummy with the cheese, sour cream, and avocado!
Jackie 3 months ago
Easy to throw together in the morning, slow cook all day, and delicious when you get home from work!
Brown 4 months ago
It turned out delish! We added the options for the end like the avocado, tortilla chips, shredded cheese, and sour cream! It turned out fabulous!
Erica 5 months ago
Excellent! I’m not a big meat eater so in retrospect I would add another can (or maybe two) of beans and less chicken! Great recipe!
Amber a year ago
I’m live in the southwest and this turned out to be twist on a staple here....green chile pork stew. I diced the chicken and browned it first with about 1/4 cup of flour to thicken it while it cooked. At the end it was still a little thin but a bit of cornstarch got it to the consistency I wanted. We used it to smother burritos and the next day used the leftover on top of French fries topped with shredded cheddar. It was delicious and a nice change from the usual green chile we usually make. I’ll probably add more chile and 1 less can of beans next time.
Shannon a year ago
Adding this into standard rotation for the winter for sure! I cooked it with the hominy but agreed it is more soupy than I’d like so will thicken it some next time. I did add salt and pepper to taste while it was cooking, and 2TBLS Butter towards the end after reading other reviews that it needed a little more flavor. For us that was just enough to punch it up! Not very spicy even with the chiles and jalapeño-so if you have a spice sensitive crowd this is a safe recipe with flavor but not spice. If you want spice though-you’ll need to kick it up.
Emily E. 2 years ago
One of the most delicious soups I've ever made! New household staple. Love when I come home to this!
Madelyn L. 3 years ago
I made this for the first time on Sunday and it was good, but it was more soupy and not as flavorful than I like my chili to be. I think the next time I make it, I will add frozen corn kernels, some salt and other spices for the flavor and include some plain greek yogurt to help thicken it up.