Mexican Chicken/Hominy Soup

There’s a zesty South-of-the-border accent to this hearty soup. Plus it comes together rapido – in about 30 minutes!

NUTRITIONAL INFORMATION:
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



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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
• ¼ teaspoon freshly ground black pepper
• 2 (14-ounce) cans fat-free, lower-sodium
  chicken broth
• 1 (15.5-ounce) can hominy, rinsed and
  drained (or 1 cup frozen corn kernels,
  thawed)
• ½ cup thinly sliced radishes
• 2 tablespoons fresh cilantro leaves
• 4 lime wedges



PREPARATION

1. Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté 2 minutes. Stir in garlic and jalapeño and sauté another minute.
2. Add chicken, black pepper, and broth; bring to a boil.
3. Reduce heat, and simmer 5 minutes. Stir in hominy and bring the soup to a boil and cook 5 minutes.
4. Ladle into 4 bowls and top each serving with 2 tablespoons of radishes and 1½ teaspoons cilantro.
5. Serve with lime wedges.

Servings: 4 servings (1½ cups each)







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