Mexican Chicken-Hominy Soup - 18g Carbs, 3.3g Fiber
From: Kim Sunee, Cooking Light - DECEMBER 2010
Give chicken soup a Mexican flair by adding hominy, jalapeno, and
cilantro. If you can't find hominy, simply substitute 1 cup frozen
thawed corn in its place.
Total: 30 Min
Total: 30 Min
Servings: 4
1 Tbsp olive oil
1 3/4 cups chopped onion
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 tsp freshly ground black pepper
2 (14oz can) fat-free, lower-sodium chicken broth
1 (15.5oz can) hominy, rinsed and drained
1/2 cup thinly sliced radishes
2 Tbsp fresh cilantro leaves
4 lime wedges
Heat olive oil in a large saucepan over medium-high heat. Add onion to
pan; saute 2 minutes. Stir in garlic and jalapeno; saute 1 minute. Add
chicken, black pepper, and broth; bring to a boil. Reduce heat, and
simmer 5 minutes. Stir in hominy; bring to a boil. Cook 5 minutes.
Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with
2 tablespoons radishes and 1 1/2 teaspoons cilantro. Serve with lime
wedges.
Servings: 4
Nutrition per Serving:
235 Calories, 6.6g Fat, 1.3g Saturated fat, 3.5g Monounsaturated fat,
1.2g Polyunsaturated fat, 24.8g Protein, 18g Carbs, 3.3g Fiber,
60mg Cholesterol, 1.5mg Iron, 641mg Sodium, 43mg Calcium
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