"TRUBY TEXAS" White Chili

Donna Rister

By
@Trubyduck

My husband and I put this recipe together out of our pantry with a package of chicken breasts from the freezer. Before you turn up your nose at the Hominy give this soup a taste. It is really unique in flavor and texture. We serve it with tortilla chips instead of crackers. It will warm you from the inside out on a cold day. This is a very Heart Healthy recipe, no fat, no added salt. Y'all Enjoy!!!


Featured Pinch Tips Video

Comments:

Serves:

4 to 6

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

3lbs
chicken breasts, boneless and skinless
2 36.5 oz can(s)
white hominy, rinsed and drained
2 15 oz can(s)
green enchilada sauce ( med. heat )
2 4 oz can(s)
diced green chilies ( med. heat )
64 oz
chicken broth
ground comino to taste (cumin)

Directions Step-By-Step

1
Place chicken breasts in soup pot with 32 oz of chicken broth. Season with ground comino to your taste. You may want to start with 1 1/2 teaspoons to start. Cover and cook for 20 minutes. Remove each breast and cut into bite size pieces. Return to pot.
2
Rinse and drain hominy, add to chicken in pot. Add enchilada sauce, green chilies and remaining broth. Cover and simmer for 1 1/2 to 2 hours. According to your own taste you may at any time add more comino.
3
Serve with tortilla chips. Y'all Enjoy !!!

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Dietary Needs: Low Fat, Low Sodium
Other Tags: Quick & Easy, Healthy