Chipotle Chicken Stoup

November 2011
Chipotle Chicken Stoup

by 3 people

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Makes: 4 servings

Prep: 7 mins

Cook: 8 mins

  • 1 pound chicken tenders halved crosswise
  • 1 teaspoon crumbled dried oregano
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1 can  (15.5 oz.) hominy rinsed
  • 1 can  (14.5 oz.) chicken broth
  • 1/2 cup chopped cilantro
  • 1 tablespoon chopped chipotle chiles in adobo sauce
  • 2 cups sliced romaine lettuce
  • 1/2 cup chopped radishes
  1. Pat the chicken pieces dry. Sprinkle with the oregano and season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until just cooked through, about 5 minutes.
  2. Add the hominy, broth, cilantro and chipotles and bring to a simmer. Cook for 1 minute. Spoon into bowls and top with the lettuce and radishes.
Tip Chicken Tenders
  • For just pennies more a pound than chicken breast, you can buy panready tenders (precut strips of chicken breast).
  • An Extra Buck Will Buy guacamole. Top with a generous dollop of delicious, creamy guac.