White Chili With Hominy

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 can (15-1/2 ounces) white hominy, drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon garlic salt
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1/4 teaspoon white pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/3 cup half-and-half cream
• 2 tablespoons minced fresh cilantro, divided

1. In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro.

chicken breasts, onion, canola oil, white hominy, cannellini beans, chicken broth, green chilies, garlic salt, basil, ground cumin, white pepper, cayenne pepper, sour cream, cream, fresh cilantro

Taken from www.tasteofhome.com/recipes/white-chili-with-hominy/ (may not work)