Rotisserie Chicken Chili With Hominy And Chiles

• 2 store-bought roast chickens, meat picked from bones and
• 2 quarts chicken broth
• 6 tablespoons vegetable oil
• 1/4 cup ground cumin
• 4 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 2 large onions, cut into medium dice
• 2 (4 ounce) jars diced mild green chiles
• 2 (20 ounce) cans hominy, or equal quantity of canned white beans, such as cannellini or great Northern
• 6 medium garlic cloves, minced
• 2 cups frozen corn, preferably shoepeg
• sour cream
• cilantro or scallions
• lime wedges
• green hot sauce

1. Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
2. Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
3. Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
4. Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

storebought roast chickens, chicken broth, vegetable oil, ground cumin, oregano, cayenne pepper, onions, green chiles, hominy, garlic, frozen corn, sour cream, cilantro, lime wedges, green hot sauce

Taken from www.allrecipes.com/recipe/76940/rotisserie-chicken-chili-with-hominy-and-chiles/ (may not work)