White Chili

by Juli
(Savannah, GA)

Ingredients

1 medium onion, chopped
1 tablespoon oil
1 can white hominy, drained
3 cans white kidney or cannellini beans, rinsed and drained
4 c. vegetable broth
1/4 c. salsa verde
1 tsp. granulated garlic
1 tsp. dried basil
1 tsp. ground cumin
1/4 tsp. black pepper
1/8 - 1/4 tsp. cayenne pepper
1 c. sour cream
1/3 c. half-and-half cream
2 Tbsp. minced fresh cilantro, divided ( I dont bother with the cilantro)

Method

Saute the onion in oil until translucent. Add the broth and 1 can of beans. Puree until smooth.

Add the hominy, remaining beans, broth, salsa verde, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Stir together sour cream and a small amount of the half-an-half. Adding in the half-an-half in small increments, and stirring often, to make the sour cream thin and smooth, otherwise the sour cream will stay chunky in the soup. Stir in the sour cream and half-and-half mix. Heat through