Canadian Living - Best of Chicken - - Con­tents -

4 tsp

¼ tsp

Gar­nishes diced avo­cado tossed with lime juice shred­ded ice­berg let­tuce diced radishes thinly sliced green onions chopped fresh cilantro lime wedges

Tor­tilla Strips Pre­heat oven to 350°F. Brush tor­tillas all over with oil; stack and cut in half. Stack again and slice cross­wise into thin strips. Sep­a­rate strips; ar­range on bak­ing sheet. Bake un­til crisp and golden, about 10 min­utes. Let cool.

Soup In small skil­let, toast pepi­tas over medium heat, stir­ring oc­ca­sion­ally, un­til puffed and seeds pop, about 6 min­utes. Let cool. In blender, purée to­gether pepi­tas, salsa and oregano un­til smooth. Set aside. chili pow­der each salt and pep­per

In Dutch oven, bring 8 cups wa­ter, onion, gar­lic and bay leaf to boil; re­duce heat and simmer for 10 min­utes. Add chicken; cover and simmer, skim­ming off any foam, un­til juices run clear when chicken is pierced, about 25 min­utes. Re­serv­ing cook­ing liq­uid, trans­fer chicken to plate; let cool enough to han­dle. Shred chicken into bowl, dis­card­ing skin and bones. Cover and re­frig­er­ate.

Strain cook­ing liq­uid into clean Dutch oven. Add salsa mix­ture, broth, hominy, chili pow­der, salt and pep­per; bring to boil. Re­duce heat and simmer, un­cov­ered and skim­ming off any fat and foam, for 30 min­utes. Stir in chicken. (Make-ahead: Let cool for 30 min­utes; re­frig­er­ate in air­tight con­tainer for up to 2 days. Heat through to serve.)

Gar­nishes La­dle soup into bowls. Serve with tor­tilla strips, avo­cado, let­tuce, radishes, green onions, cilantro and lime wedges. Gar­nish as de­sired.

PER EACH OF 10 SERV­INGS about 316 cal, 29 g pro, 14 g to­tal fat (3 g sat. fat), 19 g carb, 4 g fi­bre, 71 mg chol, 677 mg sodium. % RDI: 4% cal­cium, 31% iron, 6% vit A, 2% vit C, 53% fo­late.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.