1 tablespoon expeller-pressed canola oil
1 large onion, diced
5 poblano peppers, seeded and diced
5 garlic cloves, finely chopped
5 1/2 cup low-sodium chicken broth
1 1/2 pound boneless, skinless chicken breasts
1/2 teaspoon fine sea salt
5 cups thinly sliced chard leaves and stems (about 1/2 bunch)
1 (28-ounce) can hominy, drained and rinsed or 2 1/2 cups frozen corn kernels
3 tablespoons chopped fresh oregano leaves
1/8 teaspoon ancho chile powder or cayenne pepper
2 limes, cut into wedges
Directions
Heat oil in a soup pot over medium-high heat. Add onion, poblanos and garlic, and cook, stirring, until vegetables soften, 7 to 8 minutes. Add broth, chicken and salt, and cook until chicken is tender and cooked through, about 20 minutes. Transfer chicken with tongs to a cutting board and let cool 5 minutes. Shred chicken with 2 forks and return it to the pot. Add chard, hominy and oregano, and cook 5 minutes more. Taste and add ancho chile powder or cayenne pepper. Serve with lime wedges and additional garnishes of choice.
Nutritional Info
Per Serving: Serving size: about 1 1/2 cups
250 calories (60 from fat)
7g total fat
1g saturated fat
55mg cholesterol
790mg sodium
23g carbohydrates
6 g dietary fiber
1g sugar
26g protein
SmartPoints value : 5
