Rotisserie Chicken Chili With Hominy and Chiles

Ingredients

• 0.5 teaspoon cayenne pepper 
• 2 quarts chicken broth 
• 2  roast chickens store-bought
• 8 ounce mild chiles diced green
• 16 servings cilantro leaves 
• 2 cups regular corn frozen
• 6 medium garlic cloves minced
• 16 servings hot sauce green
• 0.3 cup ground cumin 
• 16 servings lime wedges 
• 40 ounce equal quantity of beans white such as cannellini or great northern canned
• 2 large onions cut into medium dice
• 4 teaspoons oregano dried
• 16 servings cup heavy whipping cream sour
• 6 tablespoons vegetable oil 

Equipment

• bowl
• ladle

Directions

1. Bring skin and bones, chicken broth and 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.
2. Heat oil over medium-low heat in a soup kettle.
3. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.
4. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles.
5. Add 4 cups hominy 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.
6. Process remaining 2 cups hominy and 1 cup broth 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.
7. Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.