2 14 1\/2 oz. cans hominy, yellow — drained
\n1 4-oz. can chopped green chilies — undrained
\n1 med. onion (1\/2 C.) — chopped
\n2 cloves garlic — minced
\n1 pound boned and skinned chicken breasts — cut in 1″ pieces
\n1 14 1\/2 oz. can tomatoes — undrained, cut up
\n1 14 1\/2 oz. cans chicken broth — reduced sodium
\n1 tsp. dried oregano — crushed
\n1\/2 tsp. ground cumin
\n2 T. fresh cilantro — snipped
\nFat-Free sour cream — optional<\/p>\n
Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3 1\/2-4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2 1\/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired.<\/p>\n
Makes 8 servings
\n132 Calories
\n3g Total Fat
\n1g Fiber<\/p>\n","protected":false},"excerpt":{"rendered":"
2 14 1\/2 oz. cans hominy, yellow — drained 1 4-oz. can chopped green chilies — undrained 1 med. onion (1\/2 C.) — chopped 2 cloves garlic — minced 1 pound boned and skinned chicken breasts — cut in 1″ pieces 1 14 1\/2 oz. can tomatoes — undrained, cut up 1 14 1\/2 oz. cans chicken broth — reduced sodium 1 tsp. dried oregano — crushed 1\/2 tsp. ground cumin 2 T. fresh cilantro — snipped Fat-Free sour cream…<\/p>\n