Tender pieces of chicken, hearty beans, hominy, and a creamy broth come together to make a delicious, comforting, and filling dinner. This White Chicken Chili with Hominy uses pantry staples and longer-lasting fridge items, making it easy to throw together on a busy weeknight. Like my Favorite White Chicken Chili, we top it with shredded cheese, cilantro, and avocado. YUM!
You will love the versatility of this recipe. I used canned chicken to make it a really quick and easy weeknight dinner, but you can use pre-cooked chicken or sauteed chicken pieces. Don’t have great northern beans on hand? No problem. Cannellini, navy, or even pinto beans will work in this recipe. Out of plain Greek yogurt? No problem. Substitute sour cream in its place.
Trade out the classic chili recipe with this White Chicken Chili with Hominy. It turned out surprisingly scrumptious, and my youngest even loved it. He asked me, “Can you make it every night?” This is coming from the kid who gets pickier by the day.
More “Chili” Recipes
- Slow Cooker Chicken Chili Casserole
- Award Winning Chili
- The Best Chili Cheese Dip
- Favorite White Chicken Chili
- Chili Mac
- The Best Chili Ever
Step-by-Step Photos for How to Make White Chicken Chili with Hominy
Tips for How to Make White Chicken Chili with Hominy
- Do not drain the canned chicken breast.
- You can use rotisserie chicken or sauteed chicken pieces in place of the canned chicken.
- Make sure to drain and rinse the beans and hominy
- If you want the chili to be spicy, use medium or hot salsa verde.
- If you do not have plain Greek yogurt on hand, you can substitute sour cream in its place.
- You can substitute the great northern beans with cannellini, navy, or pinto beans.
- Serve with corn chips, shredded cheddar cheese, chopped cilantro, and diced avocado.
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White Chicken Chili with Hominy
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Author: Maria
Recipe type: Dinner/Chili
Serves: 6-8
Ingredients
- 1 tbsp butter or olive oil
- 1 large onion, diced
- 1½ tsp garlic powder
- 1½ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground pepper
- ¼ tsp cayenne pepper
- 2 (12.5 ounce) cans chicken breast (do not drain)
- 1 tsp chicken bouillon powder
- 1 cup water
- 1 cup salsa verde
- 2 (15 ounce) cans great northern beans, drained and rinsed
- 2 (15 ounce) cans white hominy, drained and rinsed
- ¾ cup heavy cream
- ¾ cup plain Greek yogurt
- ¼ cup chopped cilantro
- Cheese and avocado for toppings
Instructions
- In a large soup pot sauté the onion in the butter or olive oil for 3-4 minutes.
- Next, add the garlic powder, ground cumin, dried oregano, ground pepper and cayenne pepper. Stir and continue to sauté the onions until the spices are fragrant, about 1 minute.
- Add the cans of chicken (do not drain) and stir it.
- Next, add the water, chicken bouillon, drained beans, salsa verde, and drained hominy. Mix everything together.
- Bring to a boil, reduce the heat, and let simmer for 20-30 minutes.
- Right before serving, stir in the heavy cream, Greek yogurt, and chopped cilantro.
- Serve with cheese, avocado, and corn chips.
- Enjoy!
Other Recipes with Salsa Verde
This is delicious. I used a jalapeño pepper I had on hand instead of green chiles. I’ll definitely make this again!
Thank you so much! So glad you liked it! Thanks for the tip to use a jalapeño in place of the green chiles.