Mexican-Style Chicken Soup

Makes: 6 servings

Prep time: 10 minutes 

Cook time: 30 minutes

Ingredients

1 tablespoon olive oil

1 large yellow onion, diced

2 garlic cloves, finely chopped

1 jalapeno, seeded and finely chopped

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 quart reduced-sodium chicken broth

1 1/4 pounds plum tomatoes, diced

1 4.5-ounce can green chilies

1 15-ounce can hominy, drained, or 2 cups frozen corn

1/2 teaspoon salt

2 cups shredded, cooked chicken

1/3 cup chopped fresh cilantro 

1 ripe avocado, peeled, pitted, and sliced

Lime wedges for serving

Directions
1. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeno. Cook, stirring, until the onion is translucent, about 5 minutes. Add the chili powder, oregano, and cumin; cook 1 minute more. 

2. Stir in the broth, tomatoes, chilies, hominy, and salt. Bring to a boil, then immediately reduce heat and simmer for 20 minutes. Add the chicken; simmer 10 minutes more. Stir in the cilantro. 

3. Ladle into individual bowls and serve garnished with the avocado slices and the lime wedges.

Nutrition facts per serving: 233 calories, 20g protein, 21g carbohydrate, 8g fat (1.4g saturated), 5g fiber