Superfast Chicken Posole

Here's another recipe from Cooking Light that became a regular on my menu this winter.  It really is superfast and easy.  One note:  I always use the whole can of tomatillos instead of just four, and I always run it through the blender first, because I don't like big chunks in my soup.  Hope you enjoy it!  Let me know if you try it and how it turns out.

Total: 20 minutes

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

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, lower-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)

Preparation

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.

Nutritional Information

Calories:

290

Fat:

11.2g (sat 2.2g,mono 5.9g,poly 2g)

Protein:

28.2g

Carbohydrate:

20.2g

Fiber:

4.5g

Cholesterol:

60mg

Iron:

2.4mg

Sodium:

452mg

Calcium:

62mg

David Bonom, Cooking Light, AUGUST 2010

Photo and recipe from Cooking Light