Rotisserie Chicken Chili with Hominy Chilies
Warm up your weeknight dinners with this hearty Rotisserie Chicken Chili with Hominy Chilies—a bold and flavorful twist on a classic comfort food! Perfectly seasoned with cumin, smoked paprika, and chili powder, this one-pot wonder combines the smoky heat of poblano peppers with the nutty richness of hominy for a truly unique chili experience. Using tender, shredded rotisserie chicken saves time without sacrificing depth of flavor, while fire-roasted tomatoes and a splash of fresh lime juice add a bright and zesty finish. Ready in under an hour, this crowd-pleasing chili is perfect for busy evenings or casual gatherings. Top it with shredded cheddar, sour cream, and creamy avocado for the ultimate bowl of coziness!
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Recipe Information
Ingredients
- 1 whole (shredded) Rotisserie chicken
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 2 medium (diced) Poblano peppers
- 2 teaspoons Cumin
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons Black pepper
- 4 cups Chicken broth
- 2 cups Hominy (canned, drained and rinsed)
- 1 14-ounce can Fire-roasted diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 0.25 cup (chopped) Fresh cilantro
- 1 whole (juiced) Lime
- 0.5 cup (for garnish, optional) Shredded cheddar cheese
- 0.5 cup (for garnish, optional) Sour cream
- 1 sliced (optional) Avocado
Instructions
Start by shredding the rotisserie chicken and setting it aside. Discard the skin and bones.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and diced poblano peppers. Cook for another 2-3 minutes until fragrant.
Add the cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper. Stir well to coat the vegetables in the spices, and toast the spices for 1 minute.
Pour in the chicken broth, followed by the drained hominy, fire-roasted diced tomatoes, and tomato paste. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
Add the shredded chicken to the pot and stir. Let the chili cook for another 10 minutes, stirring occasionally, until the chicken is heated through.
Stir in the chopped cilantro and freshly squeezed lime juice. Taste the chili and adjust seasoning if necessary.
Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and avocado slices if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.6 g | 264% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 1474 mg | 491% | |
| Sodium | 10202 mg | 444% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 44.1 g | ||
| Protein | 349.8 g | 700% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1068 mg | 82% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 6091 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
