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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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To make this chili a day ahead, cool, cover and chill after removing from the heat. The next day, reheat over low heat; add the sour cream, half-and-half and cilantro just before serving. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
1 medium onion, chopped |
1 tablespoon canola oil |
1 can (15-1/2 ounces) white hominy, drained |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) chicken broth |
2 cans (4 ounces each) chopped green chilies |
1 teaspoon garlic salt |
1 teaspoon dried basil |
1 teaspoon ground cumin |
1/4 teaspoon white pepper |
1/8 to 1/4 teaspoon cayenne pepper |
1 cup (8 ounces) sour cream |
1/3 cup half-and-half cream |
2 tablespoons minced fresh cilantro, divided |
Directions:
1. In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro. Yield: 6 servings.
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