40ounceschicken stock (chicken broth or chicken bouillon)
1canwhite beans - drained and rinsed, small can
1canhominy - 15.5-ounce can, drained and rinsed
1cangreen chilis (green chilli in British English) - with liquid, 4.5-ounce can
1tablespoonchili flakes (chilli flakes in British English)
1tablespoonchili powder (chilli powder in British English)
1pinchground cinnamon
1tablespooncumin
1teaspooncilantro (coriander)
1teaspoonGoya adobo
2teaspoonsgarlic powder
2teaspoonshot sauce
2tablespoonsall purpose flour (plain flour Australia and UK)
2tablespoonsvegetable oil
1handfulcilantro (coriander) - chopped for topping, optional
1dollopsour cream - for topping, optional
1handfulcheddar cheese - shredded for topping, optional
1mediumlime juice - juiced of for topping, optional
1pinchsalt - add more to taste
1pinchground black pepper - add more to taste
Instructions
Prep Work:
Poach chicken - add chicken thyme, rosemary and lemon to a large pot. Cover with water and cook for about 10-15 minutes or until chicken is cooked through. Let cool and shred.
Roast poblano peppers. Put peppers on the stove over medium-low fire, charring each side until it is blackened, about 10-15 minutes. Let cool, and then remove skin and chop.
Chop veggies - celery, onion, and garlic
Steps:
In a Dutch oven, heat vegetable oil over medium heat and add onion, celery, and jalapeño. Season with salt and pepper. Cook until the vegetables soften, about 10 minutes. Lower the heat slightly.
Add spices (ancho chili powder, chili powder, cinnamon, cumin, coriander, Goya adobo, and garlic powder), green chiles, chopped poblano, garlic, and flour. Cook for 2 minutes. The mixture will resemble a chunky paste at this point.
Add chicken broth, beans, hominy, and shredded chicken. Increase heat to medium-high and bring to a boil. Taste for seasonings and lower to a simmer.
*At this point, I used an immersion blender to thicken the soup. I gave the blender 3-4 good pulses. If you do not have one, you can transfer some of the soup to the blender. You do not want it smooth, just slightly blended. Let cook for another half hour or longer on low.
Serve with optional toppings - avocado, sour cream, cheddar cheese, cilantro, and lime (feel free to adjust these based on your preference).
Notes
*During my research of chicken chili, I noticed many recipes calling for some type of fat like milk or cream to thicken. Rather than adding this extra fat to the dish, I decided to blend the soup slightly, which gives it natural thickness.
This dish would be a great leftover. It is the perfect warming meal for a cold winter night. Enjoy!