2 1/2 pounds
skinless, boneless chicken breast halves
Heat 1 tablespoon
canola oil in a deep skillet over medium-high heat. Add chicken breasts,
and cook until no longer pink and juices run clear, about 20 minutes.
Remove from skillet, drain, and cool. When completely cooled, shred chicken
with a fork.
Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with baked tortilla chips. Garnish as desired.
Per Serving: 238 Calories; 6g Fat (25.1% calories from fat); 1g Saturated Fat; 32g Protein; 11g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 1185mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fat.
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