We love soup in the Fall and Winter months. This is one of my all-time favorites! It has a little bit of a twist from your average chicken chili with the addition of sour cream and a little half and half. It makes a rich and comforting chili!
• 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.
• Remove from the heat; stir in the sour cream and half-and-half. Yield: 6 servings.