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  • 6servings
  • 25minutes
  • 211calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, H, C, E, P
MineralsZinc, Copper, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb. chicken breasts, boneless, skinless and sliced into strips

  2. 1 teaspoon olive oil

  3. 2 cups onions , chopped

  4. 1 tablespoon fresh garlic , minced

  5. 2 teaspoons dried oregano

  6. 2 teaspoons ground cumin

  7. 1 teaspoon ground coriander

  8. 1 teaspoon white pepper

  9. 3 cups reduced-sodium chicken broth , we like Swanson's

  10. 1 medium russet potato , peeled and chopped

  11. 1 (15 oz) can hominy , rinsed and drained

  12. 1 (15 oz) can cannellini, beans (white kidney beans), rinsed and drained

Instructions Jump to Ingredients ↑

  1. In a large nonstick pan, over medium-high heat, saute the chicken for 4-5 minutes per side until cooked through. Remove chicken. Let cool slightly, cut into cubes. Set aside.

  2. Heat olive oil in pan. Add the onions and cook about 3 minutes until soft. Stir often. Mix in the garlic, oregano, cumin, coriander and white pepper. Cook for 1 minute.

  3. Stir in broth and potato. Bring to a boil, reduce heat and simmer until potato is tender, about 10 minutes.

  4. Add the cooked chicken, hominy and beans. Simmer for 10 minutes.

  5. Makes 6 cups

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