Lite Posole Pollo (Tomatillo, Chicken, and Hominy Soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 271.4
- Total Fat: 2.9 g
- Cholesterol: 86.3 mg
- Sodium: 1,520.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.5 g
- Protein: 40.1 g
View full nutritional breakdown of Lite Posole Pollo (Tomatillo, Chicken, and Hominy Soup) calories by ingredient
Introduction
This tasty winter recipe with warm your heart without adding padding to your behind. It is rich creamy and full of flavor. This tasty winter recipe with warm your heart without adding padding to your behind. It is rich creamy and full of flavor.Number of Servings: 8
Ingredients
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Tomatillos, 8 medium
Garlic, 4 clove
Onions, raw, 2 cup, chopped
*Cooking Spray, Pam Cooking Spray, 27 gram
*Bullion - Chicken - Reduced Sodium - Wyler's x 2 Cubes
Chicken Broth, 6 cup (8 fl oz)
Water, tap, 2 cup (8 fl oz)
3 Lbs Boneless Skinless Chicken Breast
Jalapeno Peppers, 2 pepper diced
Hominy, 3 cup
Salt, 1 dash
1 cup Cilantro, raw
1 cup Chobani 0% Plain Greek Yogurt
2 Limes cut into wedges
Tips
**For a quick preparation use a rotisseries chicken and remove from bones and shred. Add to mix and only simmer for 10 minutes instead of 35 minutes.
Directions
Discard husks and stems from the tomatillos and wash thoroughly. Spray Pam with cooking spray and Saute’ 2 cloves of garlic and tomatillos cut in chunks in a medium pan approximately 3 minutes once the pan starts to brown add 1 cup of water and finish and cooking for 2 more minutes. Place tomatillos in a blender; process until smooth; set aside.
Coat a stock pot bottom with cooking spray and add onions, 2 cloves garlic, and saute for 5 minutes until they start to brown slightly. Add chicken, chicken broth, bullion, and hominy and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, greek yogurt, and lime wedges.
Serving Size: 2 cups
Coat a stock pot bottom with cooking spray and add onions, 2 cloves garlic, and saute for 5 minutes until they start to brown slightly. Add chicken, chicken broth, bullion, and hominy and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, greek yogurt, and lime wedges.
Serving Size: 2 cups