White Chili from UCLA

My roommate used this recipe and won first place in a departmental chili 
cookoff!

Serves 4 people who aren't terribly hungry. 

1 large onion, chopped
2-3 cloves garlic, minced
~2tbs. olive oil
1 cup cooked turkey or chicken*, cut in bite-sized pieces
2 little cans chopped green chilis
2 tbs ground cumin
1-2 tsp oregano
dash chili powder, dash Tabasco, dash white pepper (to taste)
2 cups chicken broth 
2 cans WHITE hominy, drained
2 cans black-eyed peas or white beans, 1 drained, 1 mashed with fork
3-4 tbs chopped fresh cilantro/parseley
grated jack cheese (optional)

1.In large pot, saute onion and garlic in olive oil until translucent. Add poultry, 
chili and seasonings (except for fresh parseley/cilantro); saute a few more 
moments. 
2.Add broth, drained hominy, drained beans, and mashed beans. Stir. 
3.Simmer for about an hour, stirring occasionally. 
4.Add parseley/cilantro, simmer 5 minutes. Adjust seasonings to taste. 
5.Serve with grated cheese garnish. 

*Can also use de-boned, uncooked chicken-- cut in bite-sized pieces and 
saute with step 1. I generally end up making my own chicken broth from 
2 breasts the night before, and using the homemade broth and that meat 
for the chili. Good, strong homemade chicken broth definitely makes a 
difference!

http://www-ssc.igpp.ucla.edu/~newbury/recipes/whitechili.html