Chicken Chili with Hominy

Chicken Chili with Hominy (Adapted from Eating Well)

4 corn tortillas
12 ounces boneless/skinless chicken breasts, cut into 3/4" chunks
salt and fresh ground black pepper
1 tablespoon extra-virgin olive oil, divided
3/4 cup chopped red bell pepper
3/4 cup chopped onion
4.5 ounce can chopped green chiles
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
2 cups milk
1 3/4 cups chicken broth
2 15 ounce cans white hominy, drained and rinsed
1/2 cup chopped fresh cilantro, divided
fresh lime slices

In a small pan set over medium heat, toast tortillas, turning frequently, until light golden and fragrant. When cool enough to handle, slice tortillas into 1" wide strips.

In a large Dutch oven, heat 1/2 tablespoon oil over medium-high. Season chicken with salt and pepper - add chicken into the pot and cook, stirring often, until lightly browned, 3 to 4 minutes. Scoop the chicken out onto a plate.

Add remaining 1/2 tablespoon oil to pot. Stir in bell peppers and onion - season with salt and pepper and cook, stirring often, until softened, about 4 to 5 minutes. Add chiles, garlic, chili powder, cumin and oregano - cook until fragrant, about 1 minute. Pour in milk and broth - bring mixture to a simmer. Stir in reserved tortilla strips, chicken and hominy.

Reduce heat to low, cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Taste and adjust with salt and pepper if needed - serve with remaining cilantro and a slice of lime, if desired.

Makes about 4 to 6 servings.

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