Everybody has a white chili method. I swear I’ve seen it all: butter beans, cumin only, great white northern beans, every colorful thing on the side. This recipe comes from my sister-in-law who claims this to be “the best white chili ever!” She says, “the hominy, cilantro, and lime juice make it really really stand out to any other recipe out there!” Not only do I love her enthusiasm, but I love the sound of this recipe. Yum!
3 large chicken breasts, cooked and diced
2 medium onions
6 garlic cloves, minced
3 tbsp oil
1 large can chicken broth
3 cans northern white beans, drained, reserving 1/2 c of liquid
2 4-oz cans green chiles, drained
1 can white hominy, drained
12 oz frozen corn
2 tsp cumin
3/4 tsp white pepper
3 tbsp cilantro
2-3 tbsp lime juice
Saute onions and garlic in oil in a large pot. Add remaining ingredients (with the exception of lime juice and cilantro) and bring to a boil. Reduce heat and simmer for about 1 hour. Stir in lime juice and cilantro, adjusting to your taste. Serve with your favorite chili toppings like cheese, sour cream, and/or Fritos!