Nutrition Facts

• • Calories: 124
  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 26mg
  • Sodium: 595mg
  • Carbohydrates: 11g
  • Fiber: 3g
  • Protein: 12g

Ingredients

• • 1 Tbsp canola oil
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 1 celery stalk, chopped
  • 4 garlic cloves, minced
  • 3 Tbsp tomato paste
  • 3 Tbsp chipotle in adobo, sauce only
  • 1 tsp dried epazote or oregano
  • 3 cans (14.5 oz each) reduced-sodium chicken broth
  • 2 cans (15 oz each) white or yellow hominy
  • 2 1/2 cups shredded cooked leftover chicken
  • 1/4 cup chopped fresh cilantro
  • 1/8 tsp salt
  • Black pepper to taste
  • Assorted garnishes, such as diced avocado, thinly sliced radishes, lime juice and crumbled baked tortilla chips, optional

Preparation

• • In a 5-quart saucepan, heat oil over medium heat. Add onion, carrot and celery; cook until onion is translucent, 3 to 5 minutes. Add garlic, cook for 1 minute, then add tomato paste, chipotle in adobo, and epazote or oregano; cook, stirring constantly, until evenly distributed. Add 1 cup water, 2 cans chicken broth and 1 can hominy. Bring to a boil; reduce heat to a simmer. In a blender or food processor, add remaining 1 can of chicken broth and remaining 1 can of hominy and process until smooth. Transfer hominy puree to saucepan and cook for about 30 minutes. To the saucepan, add shredded chicken and cilantro; season with salt and pepper, if desired. Cook for 15 minutes or until heated through. To serve, divide among soup bowls, and garnish as desired.

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