Chili with Chicken and Hominy

chili and chicken

Hominy beans join great Northern beans in a white chili with chicken recipe that’s ready in 15 minutes.

Makes 4 servings, Total time 15 minutes


  • 1 medium onion, chopped
  • 1 tablespoon cooking oil
  • 1 15 ounce can hominy, rinsed and drained
  • 1 15 ounce can great Northern beans, rinsed and drained
  • 1 14 ounce can reduced-sodium chicken broth
  • 1 9 ounce package frozen cooked chicken breast strips
  • 1/4 cup lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/2 cup shredded colby and Monterey Jack cheese, Monterey Jack, or cheddar cheese (2 oz.)
  • White corn tortilla chips
  • Bottled green salsa (optional)


  1. In a large saucepan cook onion in hot oil over medium heat for 3 minutes. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Remove from heat; cool slightly. Divide into 4 microwave-safe containers. Cover and chill overnight.

From the Test Kitchen

To Tote:

Pack chili, cheese, corn chips and salsa separately in an insulated container with ice packs. To serve, cover chili with vented plastic wrap and heat on 100% power (High) for 3 to 4 minutes, stirring once, until hot. Top with cheese, chips, and salsa.

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