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12 ounces skinless, boneless chicken thighs or breast halves <\/span><\/p>\n 3 to 4 tsp. Mexican seasoning or chili powder <\/span><\/p>\n 2 tsp. cooking oil or olive oil <\/span><\/p>\n 1 red or yellow sweet pepper, cut into bite size pieces (3\/4 C.) <\/span><\/p>\n 2 14 1\/2-ounce cans reduced-sodium or regular chicken broth <\/span><\/p>\n 1 15-ounce can yellow hominy or black-eyed peas, rinsed and drained <\/span><\/p>\n Salsa, light dairy sour cream, and\/or lime wedges (optional) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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. <\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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) \u00c2\u00a0 Rinse chicken; pat dry. Cut into 1-inch pieces. Sprinkle chicken with…<\/p>\n