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Chicken Posole and Corn Bread Muffins

Photo: Jason Wallis; Styling: Cindy Barr

 

Yield Serves 4 (serving size: 1 1/2 cups soup, 1 tablespoon radishes, and 1 muffin)
Quick and easy Chicken Posole and Corn Bread Muffins help you get dinner on the table in 40 minutes.

Ingredients

  • 1/3 cup 1% low-fat milk
  • 1 teaspoon chili powder
  • 1 minced seeded jalapeño pepper, divided
  • 1 large egg
  • 1 (6.5-ounce) package corn bread and muffin mix
  • Cooking spray
  • 5 canned tomatillos
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups unsalted chicken stock (such as Swanson)
  • 1 cup canned white hominy, drained
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon lime juice
  • 1/4 cup thinly sliced radishes

Nutrition Information

  • calories 399
  • fat 10 g
  • satfat 1.6 g
  • monofat 3.8 g
  • polyfat 1.2 g
  • protein 28 g
  • carbohydrate 49 g
  • fiber 4 g
  • cholesterol 102 mg
  • iron 2 mg
  • sodium 687 mg
  • calcium 83 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine milk, chili powder, 1 tablespoon minced jalapeño, and egg in a bowl, stirring with a whisk. Add muffin mix; stir just until combined. Divide batter among 4 (8-ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; remove muffins from ramekins.

  3. Combine remaining minced jalapeño, tomatillos, and next 4 ingredients (through black pepper) in a food processor; process until almost smooth.

  4. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 4 minutes, stirring occasionally. Add garlic; sauté 30 seconds. Stir in tomatillo mixture, stock, and hominy; bring to a boil. Add chicken to pan; simmer, covered, 5 minutes. Turn chicken over; simmer, covered, 5 minutes or until chicken is done. Place chicken on a cutting board; cut into bite-sized pieces. Return chicken to pan. Stir in lime juice. Divide soup evenly among 4 bowls; top with radishes. Serve with corn muffins.