Good thing I printed this recipe out long ago, because now I cannot even find it online! What happened to "massrecipes.com"? But since it is one of our favorite soups, I have to document it here!
1 T canola oil
1 lb boneless, skinless chicken thighs
1 medium onion, diced
2 garlic cloves, minced
1 medium poblano chile, diced (I've used 1 can green chilies)
29 oz canned chicken broth
30 oz canned white navy beans, drained and rinsed
15 oz canned hominy, drained
Salt and ground pepper to taste
Fresh cilantro for garnish (optional)
Hot sauce (like Tapatio) for serving (optional)
Sour cream for topping (optional)
In a large, 5 qt pot, warm oil over medium-high heat. Brown chicken until golden, 3-4 minutes per side. Transfer to a plate; set aside.
Reduce heat to medium. Add onion, garlic, and chilis; cook, stirring often, until onion softens, 3-4 minutes.
Cut browned chicken into 1/2 inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25-30 minutes.
Reserve 1/2 C hominy to use as garnish (optional); stir remaining hominy into chili. Season with salt and pepper. Ladle into bowl; garnish each serving with reserved hominy, sour cream, and cilantro, and drizzle with hot sauce as desired.
Per serving: 399 calories: 9.8 grams fat; 34.7 grams protein; 41.4 grams carbohydrates; 9.7 grams fiber
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