Superfast Chicken Posole

By naqgal90

You'll probably use all the breast meat from one standard rotisserie chicken for this soup. Look for canned tomatillos in the Mexican foods section of your supermarket.

Other Time: 20 minutes minutes
Yield: 4 servings (serving size: 1 1/2 cups soup, 2 tablespoons avocado, and 1 radish)

CALORIES 290 ; FAT 11.2g (sat 2.2g,mono 5.9g,poly 2g); CHOLESTEROL 60mg; CALCIUM 62mg; CARBOHYDRATE 20.2g; SODIUM 452mg; PROTEIN 28.2g; FIBER 4.5g; IRON 2.4mg

Cooking Light, AUGUST 2010

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 garlic cloves, minced
• 1 (8-ounce) package prechopped onion and celery mix
• 4 canned tomatillos, drained and coarsely chopped
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (15-ounce) can white hominy, rinsed and drained
• 2 cups chopped skinless, boneless rotisserie chicken breast
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 ripe peeled avocado, diced
• 4 radishes, thinly sliced
• Cilantro leaves (optional)

Details

Servings 4

Preparation

Step 1

1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a 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. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired.