White Chili
PREP TIME: 1½ Hours
MAKES: 6 Cups

There are a few things that make this chili different. First, tortillas are crumbled into the sauce to thicken it, and hominy is added in the place of beans. And ever heard of milk in chili? Well, if not, here is the first recipe you'll see using that ingredient.


  • 4 (6-inch) white corn tortillas
  • 2 tbsps olive oil
  • 1 pound diced, boneless, skinless chicken breast
  • 1 cup diced red bell pepper
  • 1 cup diced onion
  • 1 (4-ounce) can chopped green chilies
  • 1 tbsp minced garlic
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano leaves
  • 2 cups skim or 1% milk
  • 1¾ cups low-sodium chicken broth
  • 2 (14½-ounce) cans white hominy
  • ¼ cup chopped fresh cilantro

In a large cast iron skillet, toast corn tortillas to bring out the corn flavor then crumble and set aside. In a 2-gallon heavy bottom sauce pot or dutch oven, heat olive oil over medium high heat. Add chicken breast and sauté 2-3 minutes, stirring occasionally. Add bell pepper and onions and continue to sauté until vegetables are wilted, approximately 3 minutes. Add chilies, garlic, chili powder, cumin and oregano. Blend well into the vegetable mixture. Add skim milk and chicken broth. Bring to a rolling boil and reduce to a simmer. Allow to cook 15-20 minutes or until chicken is tender. Additional stock may be needed to retain volume. Add drained, rinsed hominy and tortilla strips. Blend well into the mixture and continue to cook until tortilla strips are broken down into a thickening agent and the sauce takes on a thick, rich appearance. Stir in cilantro and adjust seasonings if necessary. You may wish to garnish with fresh lime wedges or whole cilantro leaves once the chili is served.

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