Chicken Posole and Corn Bread Muffins

Photo: Jason Wallis; Styling: Cindy Barr  

Quick and easy Chicken Posole and Corn Bread Muffins help you get dinner on the table in 40 minutes.

Yield: Serves 4 (serving size: 1 1/2 cups soup, 1 tablespoon radishes, and 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 399
  • Fat: 10g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 28g
  • Carbohydrate: 49g
  • Fiber: 4g
  • Cholesterol: 102mg
  • Iron: 2mg
  • Sodium: 687mg
  • Calcium: 83mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 3. Combine remaining minced jalapeño, tomatillos, and next 4 ingredients (through black pepper) in a food processor; process until almost smooth.
  4. 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.
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Chicken Posole and Corn Bread Muffins Recipe at a Glance
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