- 1 tbsp olive oil
- 1 tsp dried oregano
- 3/4 tsp ground cumin
- 1/2 tsp chili powder
- 2 garlic cloves, minced
- 1 (8-oz) package pre-chopped onion and celery mixed (or frozen mix)
- 4 canned tomatillos, drained and coarsely chopped (in the Latin food section)
- 2 (14-oz.) cans fat-free, low-sodium chicken broth
- 1 (15-oz.) can white hominy, rinsed and drained
- 2 cups chopped, skinless boneless chicken breast (rotisserie chicken)
- 1 tbsp fresh lime juice
Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onions and celery); saute 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Makes 4 servings. Top with avocado.
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