Makes: 6 servings
Prep time: 10 minutes
Cook time: 30 minutes
1 tablespoon olive oil
1 large yellow onion, diced
2 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 quart reduced-sodium chicken broth
1 1/4 pounds plum tomatoes, diced
1 4.5-ounce can green chilies
1 15-ounce can hominy, drained, or 2 cups frozen corn
1/2 teaspoon salt
2 cups shredded, cooked chicken
1/3 cup chopped fresh cilantro
1 ripe avocado, peeled, pitted, and sliced
Lime wedges for serving
1. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeno. Cook, stirring, until the onion is translucent, about 5 minutes. Add the chili powder, oregano, and cumin; cook 1 minute more.
2. Stir in the broth, tomatoes, chilies, hominy, and salt. Bring to a boil, then immediately reduce heat and simmer for 20 minutes. Add the chicken; simmer 10 minutes more. Stir in the cilantro.
3. Ladle into individual bowls and serve garnished with the avocado slices and the lime wedges.
Nutrition facts per serving: 233 calories, 20g protein, 21g carbohydrate, 8g fat (1.4g saturated), 5g fiber
Originally published in FITNESS magazine, January 2010.
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