Chicken Chili Recipe with White Beans and Hominy

This is one of those Chicken Chili recipes that will have you winning at dinnertime. Tender chicken and white beans in a lime and chili broth with lots of veggies, so good! {Last Updated, November 4, 2021}

All the love people shared all winter is now finally paying off.

We’ve had a non-stop babypalooza here for weeks and I’ve been on food support.

I’ve goulashed, stewed, and souped every piece of meat within a 20-mile radius and quite frankly, I’m tired.

I have one more meal to make and then babies of North Dakota, you’re on your own.

This soup is a brothy, less spicy version of a chicken chili, perfect for new moms who crave something filling, but not heavy.

Be careful not to add any salt until the beans are fully cooked. Salt will prevent them from softening.

How To Make This Chicken Chili In The Crockpot

Getting this started in the morning before work means you’ll have delicious chicken chili waiting for you when you get home. Here’s how to do it:

1. Sauté the onion, garlic, and peppers in a large frying pan with the oil until tender. Deglaze with wine to scrape up all the browned bits from the bottom of the frying pan.
2. Scrape everything into the crockpot. Add tomatoes, chicken, beans, oregano, zucchini, and hominy. Cover with water by an inch. Cover and cook on low for 8 hours.
3. Just before serving, remove chicken and shred into bite-sized pieces. Return chicken to crockpot and add cilantro, lime juice, and season with salt.

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White Chicken Chili Recipe

Yield: 6-8

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

This is one of those Chicken Chili recipes that will have you winning at dinnertime. Tender chicken and white beans in a lime and chili broth, so good!

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Ingredients

• 2 tablespoons olive oil
• 1 onion, medium dice
• 2 cloves garlic, chopped
• 2 poblano chiles, medium dice
• 1 green bell pepper, medium dice
• 1/2 cup dry white wine
• 1 pound tomatoes, chopped
• 1 whole fryer chicken, about 3 to 4 pounds
• 1 cup dried navy or cannellini beans
• 2 teaspoons dried oregano
• 2 medium zucchini, trimmed and diced
• 1 can hominy, drained and rinsed
• 1/2 cup chopped cilantro
• Juice of 1 lime

For Garnish

• Lime wedges
• Sour cream
• Queso fresco, crumbled
• Cilantro leaves and tender stems

Instructions

1. Heat oil in a large stock pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened. Add peppers and continue cooking until vegetables are tender.
2. Add wine and scrape up any browned bits that have stuck to the bottom. Add tomatoes and stir to combine. Add chicken, beans, and oregano and cover with water by 1-inch. Bring to a boil, then reduce heat to a low simmer. Cover and cook until chicken is falling off the bone, about 40 minutes, adding more water if necessary to keep chicken submerged.
3. Carefully remove chicken to a baking sheet and let cool slightly. When cool enough to handle remove meat from chicken and return to pot, leaving all skin and bone behind. Add zucchini, hominy, cilantro, lime juice and season with salt (start with 1 tablespoon).
4. Serve with garnishes at the table for everyone to top thier bowl as they'd like.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 240mgCarbohydrates: 19gFiber: 4gSugar: 5gProtein: 11g

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