Chicken Posole

Ingredients

1 Deli rotisserie chicken, shredded
1 large poblano pepper, coarsely chopped
½ cup fresh cilantro, coarsely chopped
4 cloves garlic, coarsely chopped
½ cup queso fresco (or Monterey Jack) cheese, crumbled
1 lime
2 tablespoons canola oil
8 oz prediced yellow onions (1 ½ cups)
3 teaspoons ground cumin
2 (15.5-oz) cans white hominy (or white corn), drained and rinsed
4 cups unsalted chicken stock (or broth)
2 (4.5-oz) cans diced green chiles
1 teaspoon kosher salt
1 ripe Hass avocado, diced

Steps

Shred chicken (about 3 cups). Chop poblano (1 cup), cilantro, and garlic. Crumble cheese; cut Iime into wedges.
Preheat large stockpot on medium-high 2-3 minutes. Place oil in pot, then add onions and poblano; cook 4-5 minutes or until tender. Add garlic and cumin; cook and stir 1 minute. Drain and rinse hominy.
Stir in chicken, stock, hominy, chiles, and salt; bring to a boil. Reduce heat to low; simmer 7-B minutes, stirring occasionally, or until hot and flavors have blended. Dice avocado. Top each bowl of soup with cilantro, cheese, avocado, and a squeeze of lime juice. Serve. (Makes B servings.)

Notes

CALORIES (per 1/8 recipe) 300kcal; FAT 18g; SAT FAT 4g; TRANS FAT 0g; CHOL 50mg; SODIUM 920mg; CARB 19g; FIBER 5g; SUGARS 2g; PROTEIN 17g; VIT A 10%; VIT C 50%; CALC 10%; IRON 10%