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Rotisserie Chicken Chili




Source of Recipe


USA Weekend


List of Ingredients




2 store-bought roast chickens, meat picked from bones and pulled into bite-size pieces, skin and bones reserved separately
2 quarts (8 cups) chicken broth
6 Tbs. vegetable oil
1/4 cup ground cumin
4 tsps. dried oregano
1/2 tsp. cayenne pepper
2 large onions, cut into medium dice
2 4-ounce jars or cans diced mild green chiles
2 20-ounce cans hominy (about 6 cups), or equal quantity of canned white beans, such as cannellini or great Northern
6 medium garlic cloves, minced
2 cups frozen corn, preferably shoepeg
Sour cream, cilantro or scallions, lime wedges, green hot sauce



Recipe



Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones. Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; sauté until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally,

25 to 30 minutes. Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.

Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

Serves: 12 to 16.