Quick Mexican Chicken and Hominy Soup
Weight Watchers Simple Start: all Weight Watchers Power Foods (except avocado)
10 Weight Watchers PointsPlus per serving
Ingredients
- 1 cup chopped onion about 1 small
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 quart 4 cups reduced-sodium chicken stock
- ½ cup Salsa Verde a green sauce of tomatillos, chili peppers, cilantro, garlic, and onion
- 1 15 ounce can white hominy, drained and rinsed (or frozen, thawed corn)
- 2 cups shredded skinless boneless, cooked chicken breast (breast meat from one rotisserie chicken: preferably Lemon Herb or Lemon Garlic)
- kosher salt and freshly ground black pepper
- ½ teaspoon sugar
Toppings
- 1 lime cut into 4 wedges
- ½ cup avocado cubed
- ½ cup thinly sliced radishes
- ¼ cup fresh cilantro chopped
- ¼ cup fat free Greek yogurt or fat free sour cream
Instructions
- Shred the chicken breast with two forks.
- Heat the olive oil in a medium Dutch Oven or heavy bottomed saucepan over medium-high heat. Add the onions and a little salt and pepper; sauté until soft and translucent, about 3 minutes.
- Add garlic and cumin and cook until fragrant, about 30 seconds, stirring often.
- Add salsa verde, deglazing the pan. (scrape up any bits stuck to the bottom)
- Add chicken stock and hominy; bring to a boil and then reduce to a simmer. Add shredded chicken, 1/4 teaspoon sugar, salt and pepper; simmer uncovered on low heat, until it reduces and thickens a bit and the flavors all come together, about 10 minutes. Taste for seasoning, adding salt if necessary. (if you use regular chicken stock you’ll need less salt) If too acidic add more sugar.
Notes
Refrigerate cooked, cooled soup for up to 2 days. Adapted from Cooking Light