This is one of my all time favorites; we usually have this once every week or so throughout the winter. It makes great leftovers and freezes well.
1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1 (8-ounce) package prechopped onion and celery mix
1 jar green salsa
1 can green chilis (optional – depending on how hot you like your chili)
2 (14-ounce) cans fat-free, lower-sodium chicken broth
1 (15-ounce) can white hominy, rinsed and drained
1 can white beans, like great northern or cannellini
2 cups shredded chicken breast
1 tablespoon fresh lime juice
1/4 teaspoon salt (I omit the salt if I’m using bouillon)
1/4 teaspoon black pepper
1/2 ripe peeled avocado, diced
Cilantro leaves (optional)
1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in salsa; cook 1 minute. Add broth, beans, and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and cheese (queso fresco or feta). Garnish with cilantro, if desired.
Adapted from Cooking Light.