Ingredients
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 jalapeño pepper, seeded and diced
2 teaspoons dried oregano leaves
2 teaspoons ground cumin
1/2 teaspoon pepper
2 (14.5-ounce) cans reduced sodium chicken broth
2 (15.5-ounce) cans hominy, rinsed and drained
2 cups lightly packed spinach leaves, trimmed and coarsely chopped
Optional toppings: minced cilantro, finely shredded cabbage, diced avocado, thinly sliced radishes
Preparation
Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, 5 minutes or until lightly browned. Stir in onion, red pepper, garlic and jalapeño pepper. Cook, stirring frequently, 5 minutes or until vegetables are tender.
Stir in seasonings. Cook, stirring frequently, 1 minute. Stir in broth and hominy. Heat until boiling, reduce heat to low and simmer, uncovered, stirring occasionally, 10 to 15 minutes.
Stir in spinach. Cook uncovered, stirring frequently, 2 to 3 minutes.
Ladle into bowls. Top each serving, as desired.
Per serving: 247 calories (21 percent from fat), 6 grams total fat (1 gram saturated), 44 milligrams cholesterol, 26 grams carbohydrates, 27 grams protein, 298 milligrams sodium, 5 grams dietary fiber.
