Chicken Hominy Soup
Serve with quartered lime wedges.

Serves: 10

• 4 corn tortillas, cut into thin strips
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 6 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 7 cups canned low-salt chicken broth
• 2 15-ounce cans golden hominy, drained
• 1/3 cup canned crushed tomatoes with added purée
• 2 teaspoons chopped canned chipotle chilies, in adobo sauce

• 1 pound boneless, skinless chicken breast, cooked and chopped
• 1/2 cup chopped fresh cilantro
• Lime wedges

Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.

Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper.

Bring soup to simmer over medium heat. Add chicken and cook until heated through, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.

Per Serving: 187 Calories; 4g Fat (18.7% calories from fat); 1g Saturated Fat; 20g Protein; 22g Carbohydrate; 4g Dietary Fiber; 26mg Cholesterol; 607mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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