White Chili With Hominy Recipe

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White Chili with Hominy

Merilou Kronschnabel


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!

pinch tips: Slow Cooker/Crock Pot Hints





10 Min


30 Min


1 lb
boneless, skinless chicken breast, diced to 1/2 inch bites
1 medium
onion, chopped
1 Tbsp
canola oil
1 large
can hominy
1 can(s)
(15 oz) white beans, cannellini, drained
2 c
chicken broth
1 can(s)
diced green chilies (7 oz)
1 tsp
garlic salt
1 tsp
dried basil
1 tsp
ground cumin
1/4 tsp
white pepper
1/4 tsp
cayenne pepper
1 c
sour cream
1/3 c
half and half

Directions Step-By-Step

• 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.

About this Recipe

Course/Dish: Chili