Mexican Chicken Posole
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12 ounces skinless, boneless chicken thighs or breast halves
3 to 4 tsp. Mexican seasoning or chili powder
2 tsp. cooking oil or olive oil
1 red or yellow sweet pepper, cut into bite size pieces (3/4 C.)
2 14 1/2-ounce cans reduced-sodium or regular chicken broth
1 15-ounce can yellow hominy or black-eyed peas, rinsed and drained
Salsa, light dairy sour cream, and/or lime wedges (optional)
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Rinse chicken; pat dry. Cut into 1-inch pieces. Sprinkle chicken with Mexican seasoning; toss to coat evenly. In a large saucepan cook and stir seasoned chicken in hot oil over medium-high heat for 3 minutes. Add sweet pepper; cook and stir about minute more or until chicken is no longer pink.
Carefully add broth and hominy. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or until heated through. If desired, serve with salsa, sour cream, and/or lime wedges.