Mexican Chicken-Hominy Soup
Give chicken soup a Mexican flair by adding hominy, jalapeño, and
cilantro. If you can't find hominy, simply substitute 1 cup frozen
thawed corn in its place.
YIELD: 4 servings
Ingredients
1 tablespoon olive oil
1 3/4 cups chopped onion
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans fat-free, lower-sodium chicken broth
1 (15.5-ounce) can hominy, rinsed and drained
1/2 cup thinly sliced radishes
2 tablespoons fresh cilantro leaves
4 lime wedges
Preparation
Heat olive oil in a large saucepan over medium-high heat.
Add onion to pan and sauté 2 minutes.
Stir in garlic and jalapeño and sauté 1 minute.
Add chicken, black pepper, and broth and bring to a boil.
Reduce heat, and simmer 5 minutes.
Stir in hominy and bring to a boil.
Cook 5 minutes.
Ladle about 1 1/2 cups soup into each of 4 bowls and top each serving
with 2 tablespoons radishes and 1 1/2 teaspoons cilantro.
Serve with lime wedges.
Nutritional Information Amount per serving
Calories: 235 Fat: 6.6g Saturated fat: 1.3g Monounsaturated fat: 3.5g
Polyunsaturated fat: 1.2g Protein: 24.8g Carbohydrate: 18g
Fiber: 3.3g Cholesterol: 60mg Iron: 1.5mg Sodium: 641mg Calcium: 43mg
Source : MyRecipes.com
No comments:
Post a Comment