Award Winning Chicken Chili

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (2 to 3 pound) whole chicken
• 6 cups water, or as needed to cover
• 3 (15.5 ounce) cans white beans, drained
• 2 (15.5 ounce) cans hominy, drained
• 1 large onion, chopped
• 2 (4 ounce) cans chopped green chiles
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, or more to taste
• 2 cubes chicken bouillon, or more to taste
• 1 (8 ounce) package shredded Monterey Jack cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the whole chicken in a large pot, cover with water, and add the bouillon cubes. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 120 minutes, until the thickest part of the thigh reaches 165°F (74°C).

2. Transfer the chicken to a board and let it cool for 30 minutes. Keep the broth at a low simmer.

3. Remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Discard the skin and bones.

4. Skim any fat from the broth. Add the chopped onion, minced garlic, ground cumin, and dried oregano, then simmer uncovered for 60 minutes.

5. Return the shredded chicken to the pot. Add the drained white beans, drained hominy, and chopped green chiles. Simmer for 60 minutes, stirring occasionally and adding water if it gets too thick.

6. Taste and add more oregano or bouillon if you like. Ladle into bowls and top each serving with shredded Monterey Jack cheese.