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Taylor Ocain: "Excellent. Ended up needing about 1 more cup of b…" Read More
15Ingredients
35Minutes
760Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 chicken breasts
- 6 cups chicken broth
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 30 oz. Great Northern beans (drained and rinsed)
- 8 oz. chopped green chilies
- 15 oz. hominy (drained and pureed with a little chicken broth, optional)
- 1 jalapeno (minced, remove ribs and seeds for less heat)
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- avocado (optional)
- cheddar (optional)
- tortilla chips (optional)
- green onion (optional)
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NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories760Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol150mg50% |
Sodium670mg28% |
Potassium2350mg67% |
Protein76g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate77g26% |
Dietary Fiber22g88% |
Sugars6g |
Vitamin A30% |
Vitamin C250% |
Calcium25% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(10)
Amanda Grant 5 years ago
Awesome!!! Especially with a little less broth and added corn kernels. Suuuuper yummy with the cheese, sour cream, and avocado!
Jackie 5 years ago
Easy to throw together in the morning, slow cook all day, and delicious when you get home from work!
Brown 5 years ago
It turned out delish! We added the options for the end like the avocado, tortilla chips, shredded cheese, and sour cream! It turned out fabulous!
Erica 5 years ago
Excellent! I’m not a big meat eater so in retrospect I would add another can (or maybe two) of beans and less chicken! Great recipe!
Amber 6 years ago
I’m live in the southwest and this turned out to be twist on a staple here....green chile pork stew. I diced the chicken and browned it first with about 1/4 cup of flour to thicken it while it cooked. At the end it was still a little thin but a bit of cornstarch got it to the consistency I wanted. We used it to smother burritos and the next day used the leftover on top of French fries topped with shredded cheddar. It was delicious and a nice change from the usual green chile we usually make. I’ll probably add more chile and 1 less can of beans next time.
Shannon 6 years ago
Adding this into standard rotation for the winter for sure! I cooked it with the hominy but agreed it is more soupy than I’d like so will thicken it some next time. I did add salt and pepper to taste while it was cooking, and 2TBLS Butter towards the end after reading other reviews that it needed a little more flavor. For us that was just enough to punch it up! Not very spicy even with the chiles and jalapeño-so if you have a spice sensitive crowd this is a safe recipe with flavor but not spice. If you want spice though-you’ll need to kick it up.
Emily E. 7 years ago
One of the most delicious soups I've ever made! New household staple. Love when I come home to this!
Madelyn Lewis 8 years ago
I made this for the first time on Sunday and it was good, but it was more soupy and not as flavorful than I like my chili to be. I think the next time I make it, I will add frozen corn kernels, some salt and other spices for the flavor and include some plain greek yogurt to help thicken it up.