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Transport your tastebuds to sunny Mexico
If the colder winter weather has you down, why not take a little trip to Mexico? This slow-cooker recipe, inspired by a traditional Mexican soup, packs enough flavor to transport you — or at least your taste buds!
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The base is made from hominy, or dried field corn, which can be found online if it’s not in your local supermarket. Add to that tasty tomatillos and cilantro, cumin, garlic, oregano, onion and jalapeño, and you have an entrée soup that’s filled with phytonutrients. The chicken provides plenty of protein, as well as B vitamins. Heart-healthy avocado and lime are the so-called icing on the cake…er, soup.
1 tablespoon extra virgin olive oil
½ large white onion, chopped
2 cloves garlic, chopped
1 jalapeño, halved lengthwise, seeded, and sliced into thin half-moons
½ teaspoon ground cumin
1 pound tomatillos, husks removed, quartered
3 cups less-sodium chicken broth
1 teaspoon dried oregano
¼ teaspoon kosher salt
12 ounces boneless, skinless chicken breasts
1 ½ cups fresh cilantro, plus more for serving
15-ounce can hominy, drained and rinsed
1 avocado, diced
4 radishes, thinly sliced
2 limes, cut into wedges
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Makes 4 servings
Each serving has:
Calories 355
Total fat 14g
Saturated fat 2g
Protein 27.5g
Carbohydrate 31g
Dietary fiber 10g
Sugar 6.5g
Cholesterol 53mg
Sodium 491mg
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