Categories: Chicken

Ingredients

• 1 pound tomatillos
• 6 c brown chicken stock
• 2c onion, chopped
• 3lb chicken breast halves, skinned
• 4 garlic cloves, chopped
• 2 jalapeno peppers, seeded and quartered
• 1 (30-ounce can) white hominy, drained
• 1t salt
• 1/2c fresh cilantro, chopped
• 1/4c sour cream, reduced-fat
• 8 lime wedges

Directions

1. Discard husks and stems from tomatillos. Cook whole tomatillos in boiling water for 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.

2. Place stock and next 5 ingredients in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from pot. Stir in pureed tomatillos and salt; cook 5 minutes or until heated. Reove chicken from bones; shred. Stir chicken into soup, and serve with cilantro, sour cream, and lime wedges.

3. 1 1/2 cup serving size, 1T cilantro, 1 1/2t sour cream and 1 lime wedge; 233 calories; 16% from fat.

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