Mexican Chicken-Hominy Soup

• 1 tablespoon olive oil
• 1 3/4 cups chopped onion
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1/4 teaspoon freshly ground black pepper
• 2 (14-ounce) cans fat-free, lower-sodium chicken broth
• 1 (15.5-ounce) can hominy, rinsed and drained
• 1/2 cup thinly sliced radishes
• 2 tablespoons fresh cilantro leaves
• 4 lime wedges

1. Heat olive oil in a large saucepan over medium-high heat. Add onion to pan; saute 2 minutes. Stir in garlic and jalapeno; saute 1 minute. 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. Serve with lime wedges.

olive oil, onion, garlic, pepper, skinless, freshly ground black pepper, chicken broth, hominy, radishes, fresh cilantro, lime wedges

Taken from www.myrecipes.com/recipe/mexican-chicken-hominy-soup (may not work)