Blonde Chili


1 onion finely chopped

6 cloves garlic, minced

8 cups chicken broth

2 lbs cooked shredded chicken*

1/3 cup chicken gravy mix

3 cans (7 oz each) mild diced green chilies

1 cup fresh cilantro, chopped

1/2 tsp ground cumin

1 jalapeno, seeded and chopped (Add more if you like it hot!)

1 can (28 oz) white hominy drained



Flour tortillas / quesadillas

Diced tomatoes

Diced avocado

Fresh cilantro

Sour cream


In a large pot, sauté onions and garlic in a little olive oil. After just a couple minutes add chicken broth.  Use a whisk to blend gravy mix into the broth.  Then add chilies, cilantro, cumin, jalapenos, and hominy.  Bring to a boil over medium-high heat; then reduce heat to low.

Add shredded chicken while simmering.  Prepare sides and serve. Delish!


*Just a note on the chicken. Rotisserie chicken from Costco is fast, but not very good for you. (I still pick them up sometimes, how can I help it!?!) Another option is grilling your chicken and then put all your breasts in the kitchen aid and mix. It shreds the chicken like a champ, even while it is steaming hot! Be careful not to over mix or you will end up with chicken burger!

Recipe adapted from Eating for Life Cookbook