Ingredients
Scale
- 2 cups of Randall Great Northern Beans
- 4 cups chicken broth, divided (we prefer the taste of low sodium broth)
- 1 15-oz. can white hominy, rinsed
- 1 Tbsp. olive oil
- 1 large yellow or white onion, diced
- 1 green pepper, chopped
- 3 garlic cloves, minced
- 1 tsp. ground cumin
- 1 Tbsp. chili powder
- 1 tsp. dried oregano
- Salt to taste
- 1 lb. ground chicken
- 3/4 cup frozen corn
- 1/4 cup fresh chopped cilantro
- 1 Tbsp. fresh lime juice, from one lime, plus more to taste
Instructions
- Heat ½ tablespoon olive oil over medium high heat in a Dutch oven or soup pot.
- Add the ground chicken and stir until lightly browned—3 minutes or so. Move chicken to a plate.
- Add remaining oil to pan. Sauté green pepper and onion for about 3 minutes until they soften. Add garlic and continue to sauté for an additional minute. Add cumin, chili powder and oregano and stir for one more minute.
- Add chicken broth and bring to a simmer. Stir in chicken, Randall Great Northern Beans, and hominy. Reduce heat to low. Cover and simmer.
- Just before serving, add frozen corn and stir in lime juice and cilantro.