Chicken Chili with Hominy
I purchased the Skinny Taste One and Done cookbook for my Kindle a while ago and now that fall is finally here, I decided to break it out along with my Instant Pot and start to do some cooking again and started with Chicken Chili with Hominy.
First let me tell you, I’m a fan of Hominy in Chicken Chilis. This is the second one I made with that ingredient and I love the flavor it gives and how it soaks up the gravy. With hominy, I don’t even miss using fattening corn chips.
Second, this comes together pretty quickly, even with the added step of blending some ingredients for the gravy before putting them into the Instant Post.
Lastly, I wish I had read the comment about doubling this recipe because it freezes well before I shopped for the ingredients. It would have been nice to have the extra for freezing. As it was, I had plenty left for lunches throughout the week.
Oh, and I looked for the recipe over on the Skinny Taste site to link to but while it’s in the book index over there, I couldn’t find the recipe itself. I’m sharing below with my tweaks
- the market had no green onions, so I substituted shallots
- I used a larger can of hominy
- I left off the avocado because I was looking for a lower point alternative.
Which also reminds me, without the avocado, this comes in at 2 WW PPV. I really enjoyed this recipe and will definitely be making it again.
Ingredients
1 lb boneless, skinless chicken breast (not chopped or anything)
2 15oz cans of white beans – any size will really work but I used small ones, undrained
1 can of hominy – she called for a 15oz can but I couldn’t find one that small, rinsed and drained
2 4.25oz cans of chopped green chilies
1T chicken bouillon
1C water
1 shallot, chopped
10 sprigs of cilantro leaves and stems, chopped
6 cloves of garlic, peeled
1/2t ground cumin
1/2t chili powder
1/4t crushed red pepper
1 bay leaf
Directions
Combine chicken, hominy, green chilies and beans (with liquid) in Instant Pot.
In blender purée until smooth, bouillon, water, shallot, cilantro and garlic. Pour over the ingredients in Instant Pot. Add remaining spices and give a stir.
Seal the pot and cook on high for 25 minutes (she had 20 minutes but my chicken was not cooked through, so I’m adding time). Remember though, that it will take 15 minutes or so for the pot to get to full pressure, so this really takes about 40 minutes to cook.
Do a quick release to get rid of pressure (figure another 4-5 minutes for this). Get rid of the bay leaf, shred the chicken with two forks, return to the pot and stir well.
This makes 6 servings.
Oh and she tops with red onion, avocado, cilantro and lime wedges. I only topped with red onion. But note, the points above do not include the avocado, so if you do top with that, add those points in.
