Ingredients: Toast and Crumble into Pieces: 4 six-inch white corn tortillas Saute in 1-1/2 Teaspoons Olive Oil: 1 lb. boneless, skinless chicken breast, cut into 3/4" chunks Saute in 1-1/2 Teaspoons Olive Oil: 1 cup red bell pepper, seeded and diced 1 cup onion, chopped Stir in: 1 can (4 oz.) chopped green chiles 1 T. garlic, minced 1 T. chili powder 1 t. ground cumin 1 t. dried oregano leaves Add; Bring to Simmer: 2 cups skim or 1% milk 1-3/4 cups low-sodium chicken broth, defatted Stir in with Tortilla Strips and Chicken: 2 cans (14-1/2 oz. each) white hominy, drained and rinsed Before Serving, Stir in: 1/4 cup chopped fresh cilantro Garnish Each Serving with: Whole cilantro leaves Lime wedges Chile flower Nutritional Information per Cup: Calories 284; Total fat 7(g); Calories from fat 22%; Sodium 757(mg); Carb. 37(g) Directions:1.In a dry skillet, toast the tortillas over medium-high heat until they become slightly crisp. Crumble into large pieces and set aside. 2.Cut the chicken into 3/4" or bite-size chunks. Season the chicken with salt and pepper to taste. Heat 1-1/2 t. olive oil in chili pot. 3.Add the chicken to the pot. Stirring often, cook until the meat is no longer pink. Transfer it to a plate and set aside. 4.Add 1-1/2 t. olive oil to pot. Add bell pepper and onion. Season with salt and pepper. Cook, stirring often, until softened (about 5 minutes). 5.Add green chiles, garlic, chili powder, cumin, and oregano. Cook about 1 minute. Add milk and broth. Bring to a simmer. 6.Stir in crumbled tortilla pieces, chicken, and hominy. Reduce heat to low. Cover and simmer, stirring occasionally, for 20 minutes. 7.Just before serving, stir chopped cilantro into chili. Ladle the chili into bowls, and garnish with whole cilantro leaves and lime wedges. |