Rotisserie Chicken Chili With Hominy & Chilies - cooking recipe

Ingredients

2 whole store-bought rotisserie roasted chicken, meat picked from bones and pulled into bite size pieces,skin and bones reserved seperately
2 quarts chicken broth
6 tablespoons vegetable oil
1/4 cup ground cumin
4 teaspoons dried oregano
1/2 teaspoon cayenne pepper
2 large onions, cut into medium dice
2 (4 ounce) cans diced mild green chilies
2 (20 ounce) cans hominy or (20 ounce) cans canned white beans, such as cannellini or great northern
6 cloves garlic, minced
2 cups frozen corn, preferably shoepeg
sour cream
cilantro or scallion
lime wedge
green chili sauce

Preparation

Bring skin and bones, chicken broth a 1 quart of water to boil over medium-high heat.
Reduce heat to low and simmer about 30 minutes.
Strain and discard skin and bones.
Heat oil over medium-low heat in soup kettle.
Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.
Add onion; increase heat to medium; saute until soft, 4 to 5 minutes.
Stir in chicken and chilies.
Add 4 cups hominy or beans and all but 1 cup of the broth and bring to a simmer.
Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor until silky smooth; add to soup.
Stir garlic and corn into soup.
Simmer for a minute or so longer, then cover and let stand for 5 minutes.
Ladle into bowls and top with sour cream, cilantro or scallions.
Pass separately the lime wedges and green hot pepper sauce.