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

Ivy Manning
Recipe by Cooking Light April 2014

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/2 cups soup, 1 tablespoon radishes, and 1 muffin)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

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

  • 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.

Nutrition Facts

399 calories; fat 10g; saturated fat 1.6g; mono fat 3.8g; poly fat 1.2g; protein 28g; carbohydrates 49g; fiber 4g; cholesterol 102mg; iron 2mg; sodium 687mg; calcium 83mg.