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Prep Time: 5 mins | Cook Time: 30 mins | Serves: 4

Ingredients

• 1 Tbs olive oil

• 1 tsp dried oregano

• ¾ tsp ground cumin

• ½ tsp chili powder

• 2 cloves garlic, minced

• 1 small onion, chopped

• 4 stalks celery, chopped

• 4-6 tomatillos, roasted and chopped

• 4 c homemade or low sodium chicken broth

• 1 (15 oz) can white hominy, rinsed and drained

• 1 (15 oz) can no salt added black beans, rinsed and drained

• 2 c chopped or shredded rotisserie chicken

• 1 Tbsp fresh lime juice

• ¼ tsp salt

• ¼ tsp black pepper

• 1 avocado, peeled and diced

• 4 radishes, thinly sliced

• ½ c fresh cilantro, chopped  

Directions

1. Heat oven to 400°F. Remove husks from tomatillos, rinse and pat dry, then place on foil-lined baking sheet. Roast until lightly browned and softened, about 15-20 minutes.

2. Heat olive oil in large pot over medium heat. Add oregano, cumin, chili powder, garlic, onion and celery. Sauté until softened, about 5 minutes.

3. Add roasted tomatillos, broth, hominy and black beans. Bring to low boil and cook for 8 minutes.

4. Stir in chicken and let cook for another 2 minutes, or until chicken is heated through.

5. Remove pot from heat. Add in lime juice, salt and pepper.

6. Serve into bowls, top with fresh avocado, radish and cilantro.

Notes

• Make this meal even faster by using canned tomatillos and/or pre-chopped onion and celery mix.

• Use any leftover chicken or shredded pork loin in the place of the rotisserie chicken.

• Use salt-free homemade chicken stock to reduce the sodium content by another 300 mg per serving.

• Serve with a side of warm tortillas or tortilla chips.

• Additional toppings could include shredded cabbage, sour cream or plain yogurt.

Nutrition: (per serving) Calories: 417 kcals | Total Fat: 15 g | Saturated Fat: 16 g | Sodium: 452 mg | Carb: 38 g | Protein: 34 g | Fiber: 13 g.

In the Kitchen | February 2022 | Recipe inspired by Cooking Light.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org