- 1 tablespoon canola oil
- 1 large onion, diced
- 5 poblano peppers, seeded and diced
- 5 garlic cloves, finely chopped
- 5 1/2 cup low-sodium chicken broth
- 1 1/2 pound boneless, skinless chicken breasts
- 1/2 teaspoon fine sea salt
- 5 cups thinly sliced chard leaves and stems (about 1/2 bunch)
- 1 (28-ounce) can hominy, drained and rinsed or 2 1/2 cups frozen corn kernels
- 3 tablespoons chopped fresh oregano leaves
- 1/8 teaspoon ancho chile powder or cayenne pepper
- 2 limes, cut into wedges
- Heat oil in a soup pot over medium-high heat.
- Add onion, poblanos and garlic, and cook, stirring, until vegetables soften, 7 to 8 minutes.
- Add broth, chicken and salt, and cook until chicken is tender and cooked through, about 20 minutes.
- Transfer chicken with tongs to a cutting board and let cool 5 minutes.
- Shred chicken with 2 forks and return it to the pot.
- Add chard, hominy and oregano, and cook 5 minutes more.
- Taste and add ancho chile powder or cayenne pepper.
- Serve with lime wedges and additional garnishes of choice.
Per Serving (Seves 6-8): Serving size: about 1 1/2 cups, 250 calories (60 from fat), 7g total fat, 1g saturated fat, 55mg cholesterol, 790mg sodium, 23g carbohydrates, (6 g dietary fiber, 1g sugar), 26g protein.