Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cups chicken broth (divided)
  • 1 can (29 Ounce) Hominy (drained and rinsed)
  • 2 tablespoons olive oil
  • 2 cups yellow onion (chopped)
  • 1 jalapeno (minced)
  • 6 garlic cloves (minced)
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon Better than Bouillon (chicken flavor)
  • 4 (15 Ounce) cans white beans
  • 4 chicken thighs (bone-in, skin removed)
  • 1 (7 Ounce) can Ortega green chiles
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon Tabasco
  • crushed tortilla chips
  • shredded cheese

Instruction

  • Combine drained hominy and 1 cup of chicken broth in a blender and puree until smooth, about 1-2 minutes. Pour into crockpot.
  • Add oil to a 12-inch skillet and heat until shimmering, over medium heat. Add onion, jalapeno, garlic, cumin, oregano, and coriander and cook, stirring often, until veggies are soft and beginning to brown, about 8-10 minutes. Stir in 1 1/2 cups of chicken broth and Better Than Bouillon and scrap the bottom of the skillet to loosen up any brown bits. Pour into crockpot.
  • Add beans, green chili, salt, black pepper, and tabasco and stir mixture. Nestle chicken pieces into the bean mixture. Cover and cook on low 4-6 hours or on high 2-3 or until chicken is tender.
  • Remove chicken from crockpot. When cool enough to handle, shred chicken, removing and discarding bones. Add shredded chicken back to chili and mix in.
  • Ladle chili into serving bowls and add toppings.