Ingredients Jump to Instructions ↓

  1. 12 ounces skinless, boneless chicken thighs or breast halves

  2. 3 to 4 teaspoons Mexican seasoning or chili powder

  3. 2 teaspoons cooking oil or olive oil

  4. 1 red or yellow sweet pepper, cut into bite-size pieces (3/4 cup)

  5. 2 141/2-ounce cans reduced-sodium or regular chicken broth

  6. 1 15-ounce can hominy or black-eyed peas, rinsed and drained Salsa, light dairy sour cream, and/or lime wedges

Instructions Jump to Ingredients ↑

  1. 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 1 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.


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