Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1 medium onion, chopped1 tablespoon canola oil1 can (15-1/2 ounces) white hominy, drained1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) chicken broth2 cans (4 ounces each) chopped green chiles1 teaspoon garlic salt1 teaspoon dried basil1 teaspoon ground cumin1/4 teaspoon white pepper1/8 to 1/4 teaspoon cayenne pepper1 cup sour cream1/3 cup half-and-half cream2 tablespoons minced fresh cilantro, divided
Preparation
In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro.
