Hominy adds texture and a gentle corn taste, while fire-roasted tomatoes add a smoky flavor to this soup.
4 Servings
- 12 ounces boneless, skinless chicken breast, cut into bite-size pieces
- 1 (16-ounce) can hominy, rinsed and drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes with garlic
- 3 cups water
- 1/4 teaspoon ground chipotle
- 1/2 cup chopped fresh cilantro
- 1 avocado, pitted and chopped
- 1 lime, quartered, optional
Per Serving
Calories: 240
Fat: 9 g
Saturated fat: 1.5 g
Cholesterol: 50 mg
Sodium: 410 mg
Carbohydrate: 20 g
Dietary fiber: 6 g
Sugars: 4 g
Protein: 21 g
- Coat a large saucepan with cooking spray and place over medium heat. Add the chicken and cook 2 minutes, stirring occasionally. Add the hominy, tomatoes, water, and ground chipotle and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 25 minutes.
- Remove from heat, stir in cilantro, and serve topped with avocado. Serve with lime wedges, if desired.
