Chicken Pozole

Ingredients

• 6 slices oscar mayer bacon chopped
• 15 oz chicken broth canned
• 0.5 cup cilantro leaves chopped
• 4 oz colby cheese cubed kraft ()
• 1 Tbsp epazote leaves dried
• 15 oz hominy drained canned
• 0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
• 2  limes cut into wedges
• 4 oz monterrey jack cheese cubed kraft ()
• 0.5 cup onion chopped
• 5  jalapeão peppers seeded chopped
• 2 lb chicken breasts boneless skinless cut into 1-inch pieces
• 2 small zucchini chopped

Equipment

• bowl
• sauce pan

Directions

1. Heat dressing in large saucepan on medium-high heat.
2. Add onion, bacon and peppers; cook 5 to 8 min. or until vegetables are softened and bacon is cooked.
3. Add chicken, broth, hominy and epazote. Bring to boil; cover. Reduce heat to simmer; cook 15 min.
4. Add zucchini and cilantro; cook 5 min.
5. Place cheese cubes in bottom of bowls; top with stew.
6. Garnish with lime wedges and additional cilantro, if desired.