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Mexican Chicken Stew Recipe Love Mexican food? Try this low fat, spicy dish that is made with chicken and healthy hominy. This easy, full-bodied stew is full of Mexican flavor. | |
 Yield: 6 servings  Heat oil in a 5-quart saucepan over medium heat. Add onion, carrot and celery; cook until translucent, 3 to 5 minutes. Add garlic, cook for 1 minute, then add tomato paste, chipotle in adobo, and epazote or oregano; cook, stirring constantly, until evenly distributed. Add 1 cup water, 2 cans chicken broth, and 1 can hominy. Bring to a boil; reduce heat to a simmer, add remaining can of chicken broth and remaining can of hominy to a blender or a food processor and process until smooth. Transfer hominy puree into saucepan and cook about 30 minutes. Add shredded chicken and cilantro; season with salt and pepper. Cook until heated through. To serve, divide among soup bowls, and garnish as desired. Nutrition facts (per serving): Calories: 248; Fat: 7g; Saturated Fat: 1g; Cholesterol: 51 mg; Sodium: 1190mg; Carbohydrates: 22g; Fiber: 6g; Protein: 23g | |
| Last Reviewed: August 2009 | |
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