Serve with a baked tortilla chips if desired.

Servings: 5

2 teaspoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
1/4 cup chopped poblano pepper
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1 (15 1/2-ounce) can hominy, drained (either yellow or white)
1 15 ounce can petite diced tomatoes, drained
1 teaspoon dried oregano
2 cups cooked skinless chicken breast, chopped (I used the breast from a rotisserie chicken)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, polano pepper garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add hominy, tomatoes, and oregano and cook for another 5 minutes.

Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

Per Serving: 332 Calories; 9g Fat (24.4% calories from fat); 2g Saturated Fat; 39g Protein; 24g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 1011mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

 

 

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