"TRUBY TEXAS" White Chili

Donna Rister


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!!!

pinch tips: How to Debone a Chicken



4 to 6


30 Min


1 Hr 30 Min


Stove Top


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

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.
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.
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