You know those nights when you need dinner to be easy, warm, and packed with flavor? That’s exactly why I fell in love with this Hormel Style White Chili. It’s my go-to when the kids have soccer practice, the laundry’s piled up, and I just want something hearty without the fuss. The creamy broth, tender chicken, and those little pops of hominy make it feel like a hug in a bowl. And the best part? It’s ready in under 30 minutes—seriously! I’ve tweaked this recipe over the years (okay, maybe added extra cream cheese once or twice), but the soul of it stays true: simple ingredients, big comfort. Trust me, this one’s a keeper.
Table of Contents
Table of Contents
Why You’ll Love This Hormel Style White Chili
This chili isn’t just dinner—it’s a lifesaver! Here’s why it’s become a staple in my kitchen:
- Weeknight magic: From chopping to serving, it’s done in 25 minutes flat. (I’ve timed it between toddler meltdowns!)
- Flavor bomb: The combo of green chiles, cumin, and lime zest makes every spoonful bright and cozy at the same time.
- Pantry-friendly: Uses canned goods you probably already have—no fancy shopping trips needed.
- Customizable heat: My kids like it mild, but I keep extra chiles on the side for spice lovers.
- Secret weapon: Stir in cream cheese at the end for ultra-creamy richness. (My husband thinks I simmered it for hours!)
It’s the kind of recipe that tastes like you fussed, but only you’ll know the truth. You can follow along with more quick dinner ideas on our Facebook page!
Ingredients for Hormel Style White Chili
Here’s what you’ll need to make this cozy bowl of comfort—I promise it’s all simple stuff! The magic happens when these ingredients come together:
- 2 tablespoons olive oil (or whatever neutral oil you’ve got—I’ve used avocado oil in a pinch)
- 1 large onion, chopped (yellow or white works best here)
- 2 cloves garlic, finely chopped (or ½ teaspoon garlic powder if you’re out of fresh)
- 1 (15-ounce) can garbanzo or Great Northern beans, rinsed and drained (those starchy bean juices can make the chili cloudy)
- 1 (15.5-ounce) can white hominy or whole kernel corn, drained (hominy gives the best texture, but corn works too)
- 1 (10-ounce) can VALLEY FRESH® White & Dark Chicken, drained (or 1½ cups shredded rotisserie chicken)
- 1 (4-ounce) can chopped roasted green chiles (mild or hot—your call!)
- 1 (32-ounce) box low-sodium chicken broth (regular works if that’s what’s in your pantry)
- 1 small lime, zest grated and juiced (about 2 teaspoons juice)
- ½ teaspoon dried oregano (rub it between your fingers to wake up the flavor)
- ½ teaspoon ground cumin (the secret spice that makes it taste “chili-like”)
Ingredient Notes & Substitutions
No hominy? No problem! Regular corn adds sweetness, but for that authentic texture, try canned white beans instead. Out of fresh lime? A splash of bottled lime juice works (just skip the zest). Want it creamier? Stir in 2 ounces of softened cream cheese at the end—it melts into silky perfection. For vegetarians, swap the chicken for extra beans and use veggie broth. See? Flexible and forgiving—just how weeknight cooking should be!
How to Make Hormel Style White Chili
Okay, let’s get cooking! This chili comes together so fast, you’ll want to have your toppings ready before you start. Here’s how I make it:
- Heat the oil in a large saucepan or Dutch oven over medium-high heat. (I use my trusty blue enamel pot—it’s seen more chili nights than I can count!)
- Sauté the onion and garlic for about 3 minutes, stirring often. You want them soft and fragrant, but not browned—that’s when they turn bitter.
- Add everything else! Beans, hominy, chicken, green chiles, broth, lime zest and juice, oregano, and cumin. Give it a good stir—the colors will look gorgeous together.
- Bring to a boil, then immediately reduce heat to low. This is crucial! Boiling too long makes the chicken tough.
- Simmer for 10 minutes—set a timer! That’s just enough time for flavors to marry while you set the table.
- Taste and adjust—sometimes I add an extra pinch of cumin or squeeze of lime. Serve hot with all your favorite toppings!
Tips for Perfect Hormel Style White Chili
Watch that simmer! Overcooking dries out the chicken—10 minutes is plenty. If using rotisserie chicken, add it in the last 5 minutes. Too spicy? A dollop of sour cream cools it right down. Not flavorful enough? Let it sit off heat for 10 minutes—the broth absorbs all those yummy spices. And always, always rinse your beans well—nobody wants cloudy chili!
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25-Minute Hormel Style White Chili Recipe for Cozy Comfort
A simple and hearty Hormel Style White Chili recipe with tender chicken, beans, and hominy in a flavorful broth.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 (15-ounce) can garbanzo or Great Northern beans, rinsed and drained
- 1 (15.5-ounce) can white hominy or whole kernel corn, drained
- 1 (10-ounce) can VALLEY FRESH® 100% Natural* White & Dark Chicken, drained
- 1 (4-ounce) can chopped roasted green chiles
- 1 (32-ounce) box low-sodium chicken broth
- 1 small lime, zest grated and juiced
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
Instructions
- Heat oil in a large saucepan or Dutch oven over medium-high heat.
- Sauté onion and garlic for 3 minutes or until tender.
- Stir in remaining ingredients.
- Bring to a boil, then reduce heat to low and simmer for 10 minutes or until heated through.
- Serve with desired toppings.
Notes
- Adjust spice level by adding more or fewer green chiles.
- For extra creaminess, stir in cream cheese at the end.
- Top with shredded cheese, sour cream, or fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg
Serving Suggestions for Hormel Style White Chili
Half the fun of this chili is dressing it up! Here’s how we love to serve it:
- Toppings bar: Set out bowls of shredded Monterey Jack cheese, chopped cilantro, diced avocado, and a big spoon for sour cream. (My kids go wild for crushed tortilla chips!)
- On the side: Warm cornbread muffins or buttery toast for dipping—they soak up every last drop of that creamy broth.
- Extra zing: Thinly sliced jalapeños for spice lovers, extra lime wedges for brightness.
Pro tip: Leftovers? Spoon it over baked potatoes the next day—game changer!
Storing and Reheating Hormel Style White Chili
This chili gets even better the next day—if you have leftovers! Let it cool completely, then store in airtight containers. In the fridge, it keeps beautifully for 3-4 days. For longer storage, freeze it in portions (I use quart-sized freezer bags laid flat) for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove with a splash of broth to loosen it up. Microwave works too—just stir every 30 seconds to prevent hot spots. Pro tip: Add fresh toppings after reheating to brighten it up!
Hormel Style White Chili Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this chili (based on my exact ingredients—yours might vary slightly): A serving packs about 320 calories, with 20g protein to keep you full and 6g fiber from all those good beans and hominy. It’s got 12g fat (mostly the heart-healthy kind from olive oil) and 30g carbs for energy. The sodium comes in around 480mg—using low-sodium broth helps! Remember, nutrition changes based on your specific brands and tweaks (like adding extra cheese—no judgment here!).
FAQs About Hormel Style White Chili
Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:
Can I use dried beans instead of canned?
Absolutely! You’ll need about ¾ cup dried beans—soak them overnight, then simmer until tender before adding to the chili. (Though I’ll admit, on busy nights, I reach for the can opener!)
How can I make it spicier?
My favorite ways: add a diced jalapeño with the onions, use hot green chiles instead of mild, or stir in ¼ teaspoon cayenne pepper. For serious heat lovers, top with sliced serranos!
Is hominy really necessary?
Not at all! Regular corn works fine, but hominy gives that authentic texture—it’s like little flavor sponges. If you’ve never tried it, this is your sign!
Can I make it in a slow cooker?
Yes! Sauté the onions first (trust me, it makes a difference), then dump everything in and cook on LOW for 4 hours. Add cream cheese at the end if using.
Why does my chili look watery?
It thickens as it cools! But if you’re impatient, mash a few beans against the pot’s side—instant body. Or let it simmer uncovered for 5 extra minutes.
