Ingredients
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 garlic cloves, minced
- 1 (8-ounce) package prechopped onion and celery mix ( or 2 stalks celery, chopped, 1 large onion, chopped )
- 4 canned tomatillos, drained and coarsely chopped
- 2 (14-ounce) cans fat-free, less-sodium organic / natural chicken broth
- 1 (15-ounce) can white hominy, rinsed and drained
- 2 cups chopped skinless, boneless cooked chicken breast
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 ripe peeled avocado, diced
- 4 radishes, thinly sliced
- Cilantro leaves (optional)
Preparation
1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired.
This was just an amazing dish!! Jolie found the recipe from "Clean Eating" and the only substitution I made was not using the tomatillos because we could not find them in our grocery store, my husband even went looking for me and they were no where to to found. As a substitute I used tomatoes that Jolie had canned this past summer from her garden, she had sent me the tomatoes for Christmas and this was the perfect time to use them I thought. I have to say the Avocado, Radishes and Cilantro garnish are a MUST they add just an amazing flavor to this fabulous soup. Please click Here to see Jolie's dish, I just can not say enough about it, it was that Yummy!! Thank you Jolie another winning recipe and awesome dinner!! Just realized that I forgot to add the lime juice, so tomorrow when I have leftovers for lunch I am going to add the lime juice and see how the flavors compare =)
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