***Note: I boiled my chicken beforehand with salt pepper and thyme and then added it to the pan and cooked for 10 mins.
1 lb. skinless, boneless chicken breast, diced
1 tsp. dry thyme
Kosher salt and freshly ground pepper
2 tbsp. vegetable oil
1 lg. white onion
1 jalepeno pepper, chopped, remove seeds for less heat
2 cloves garlic, minced
3 6 oz cans green chiles, chopped
4 c. low fat, low sodium chicken broth
2 15 oz. cans hominy (found by the canned corn)
baked corn tortilla chips for dipping
and lots of cheese to top!
1. Season the chicken with 1/2 tsp. thyme, and salt and pepper to taste; set aside
2. Heat the vegetable oil in large saucepan over medium heat. Add the onion, jalapeno and garlic, cook until soft. Transfer to a blender, then add the chiles, and remaining thyme and puree until smooth. Return to sauce pan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 mins.
3. Add the broth, hominy and chicken to the sauce pan. Cover and simmer until the chicken is tender. Garnish with cheese and corn chips.
Happy cooking,
Chaeli
