Chicken Hominy Soup (11.06.14)

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  • 1 tablespoon olive oil
  • 1 1/2 cups onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 (14-ounce) cans fat-free, low-sodium chicken broth
  • 1 (15.5-ounce) can hominy, rinsed and drained
  • 1/2 cup thinly sliced radishes
  • 2 tablespoons fresh cilantro leaves
  • 1 cup Greek plain yogurt
  • 4 lime wedges
  • Pepper, to taste

Heat olive oil in a large saucepan over medium-high heat. Add onion to pan; sauté 2 minutes. Stir in garlic and jalapeño; sauté 1 minute. Add chicken, black pepper, and broth; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in hominy; bring to a boil. Cook 5 minutes.

Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with 2 tablespoons radishes and 1 1/2 teaspoons cilantro. Serve with Greek yogurt and lime wedges.

Sponsor: Intermountain Medical Center Heart Institute

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