Recipe: Harmony Chili

I've made this chili twice.  Both times it came out excellent (unlike my potato soup disaster).  The recipe is my own creation (sort of); it came from the marriage of several chili recipes.  I've named this creamy concoction "Harmony Chili" because it's a beautiful blend of chili recipes and one of the main ingredients is hominy.  Get it?  It's like Pauly D trying to say "Harmony." 

Ingredients:

I forgot to take a picture of the chili the day I made it.
This is my bowl of leftovers a few days later.  If there was more left,
I certainly would've filled the bowl.

Drizzle of Olive Oil
2 Chicken Breasts
1 Small White Onion
2+ Cloves of Garlic
Black Pepper, Parsley, Oregano (to taste)

1 Can - Cream of Chicken
1 Can - Chicken Broth (small can, 4.5 oz)
1 Can - Green Chiles
2 Cans - Northern White beans
1 Can - Hominy
1 Can - Yellow Corn
1 Pack - Taco Seasoning
5-6 Shakes of Worchestshire Sauce
2 Pinches of Chili Powder (or to taste)

(Sour Cream, Shredded Chedder Cheese, and Cornbread Recommended as garnish/sides).



Directions:

Lightly brown the onion and garlic in olive oil.  Add chicken, seasoning with black pepper, parsley, and oregano to taste.  Cook the chicken all the way through, then remove from heat.  Chop the hell out the chicken (to smaller than bite size chunks).

Combine the cream of chicken and chicken broth over medium to high heat.   Add the green chiles, northern white beans, hominy, yellow corn, and taco seasoning.  Bring to a boil.  Reduce heat to simmer.  Add the chicken, worchestshire sauce and chili powder.  Let simmer for at least 45 minutes.

Serve with a big dollop of sour cream and shredded cheese as garnish.  Also delicious with cornbread - on the side or broken in to bits right in the bowl (yum!).

Yields 6 good sized bowls... but I recommend at least doubling the recipe.  If you can't eat it all, freeze it and eat it another time.  It's freaking delicious and you'll wish you made more.