by Kristen Peterson
3 boneless, skinless chicken breasts
1 tsp olive oil
1/2 tsp minced garlic
3/4 tsp ground cumin
2 (4 cup) boxes of chicken broth, reduced sodium
1 (11oz) can corn, drained
1 can white hominy, drained
1 green pepper chopped
1 onion, chopped
1 can black beans, drained
1 (4 oz) can green chili, chopped
1/2 tsp chili powder
3 T lemon juice
1 cup salsa (or 2 diced tomatoes, 1/4 red onion, and 1/4 cup ciliantro)
baked corn tortilla chips
monterey jack cheese, reduced fat
sour cream, light (optional)
avocado slices (optional, but not really if you are totally cool)
Boil chicken in broth. Save both chicken and broth. Shred chicken.
Sautee onion and pepper in olive oil in stock pot for 5 minutes. Add garlic and cumin. Mix well. Add broth, beans, corn, hominy, chilis, salsa, lemon juice, chili powder, and chicken. Bring to a boil then reduce to low. Simmer for 30 minutes.
Serve with chips, cheese, sour cream, and OF COURSE avocado.
Make 16 cups. 186 calories per cup (excluding the extras on top).
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