Mexican Chicken-Hominy Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups chicken breast shredded boneless skinless
• 2 tablespoons cilantro leaves fresh
• 3  garlic clove minced
• 15.5 ounce hominy rinsed drained canned
• 1  jalapeno minced seeded
• 4  lime wedges 
• 28 ounce beef broth fat-free canned
• 1 tablespoon olive oil 
• 1.8 cups onion chopped
• 0.5 cup radishes thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add onion to pan; saut 2 minutes. Stir in garlic and jalapeo; saut 1 minute.
3. Add chicken, black pepper, and broth; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in hominy; bring to a boil. Cook 5 minutes. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with 2 tablespoons radishes and 1 1/2 teaspoons cilantro.
4. Serve with lime wedges.