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Superfast Chicken Posole

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield

4 servings (serving size: 1 1/2 cups soup, 2 tablespoons avocado, and 1 radish)

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 (8-ounce) package prechopped onion and celery mix
  • 4 canned tomatillos, drained and coarsely chopped
  • 2 (14-ounce) cans fat-free, lower-sodium chicken broth
  • 1 (15-ounce) can white hominy, rinsed and drained
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 ripe peeled avocado, diced
  • 4 radishes, thinly sliced
  • Cilantro leaves (optional)

Nutrition Information

  • calories 290
  • fat 11.2 g
  • satfat 2.2 g
  • monofat 5.9 g
  • polyfat 2 g
  • protein 28.2 g
  • carbohydrate 20.2 g
  • fiber 4.5 g
  • cholesterol 60 mg
  • iron 2.4 mg
  • sodium 452 mg
  • calcium 62 mg

How to Make It

  1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired.