Quick Chicken Chili
1 lg onion, medium dice
2 Tb ground cumin
2 tsp dried oregano
3 med cloves garlic, minced
1 3.5-4 pound store -bought rotisserie chicken, meat removed and chopped*
1 4oz can diced mild green chilies
1 quart chicken broth*
2 15oz cans white beans, rinsed and drained
1 C hominy
cilantro, shopped fine
Heat oil over med-high heat in a soup pot or Dutch oven. Add onions and stir/cook until tender, 4-5 minutes.
Add cumin, oregano, garlic and cook another minute.
Stir in chicken, chilies, broth and 1 can of beans. Bring to a simmer. Reduce to low and simmer, partially covered and stirring occasionally, about 20 minutes.
Meanwhile, puree remaining beans. Stir into chicken mixture along with hominy. Simmer another 5 minutes and serve dolloped with sour cream and sprinkled with cilantro.
* If you have whole chickens, chop an onion and a lemon (peel and all) and toss them into the cavity, drizzle with evoo, sprinkle with salt/pepper, and paprika. Oven at 375 until cooked.
Shred the meat, set it aside. Put the carcass in your soup pot. Prep your onion, garlic, and cilantro for the dish, and put the peels and cilantro stems in with it. Cover with water and simmer for a few hours. There's the broth you need plus some left for another batch.