Chicken Posole And Corn Bread Muffins

• 1/3 cup 1% low-fat milk
• 1 teaspoon chili powder
• 1 minced seeded jalapeno pepper, divided
• 1 large egg
• 1 (6.5-ounce) package corn bread and muffin mix
• Cooking spray
• 5 canned tomatillos
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cups unsalted chicken stock (such as Swanson)
• 1 cup canned white hominy, drained
• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon lime juice
• 1/4 cup thinly sliced radishes

1. Preheat oven to 400u0b0.
2. Combine milk, chili powder, 1 tablespoon minced jalapeno, and egg in a bowl, stirring with a whisk. Add muffin mix; stir just until combined. Divide batter among 4 (8-ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet. Bake at 400u0b0 for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; remove muffins from ramekins.
3. Combine remaining minced jalapeno, tomatillos, and next 4 ingredients (through black pepper) in a food processor; process until almost smooth.
4. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 4 minutes, stirring occasionally. Add garlic; saute 30 seconds. Stir in tomatillo mixture, stock, and hominy; bring to a boil. Add chicken to pan; simmer, covered, 5 minutes. Turn chicken over; simmer, covered, 5 minutes or until chicken is done. Place chicken on a cutting board; cut into bite-sized pieces. Return chicken to pan. Stir in lime juice. Divide soup evenly among 4 bowls; top with radishes. Serve with corn muffins.

milk, chili powder, pepper, egg, corn bread, cooking spray, tomatillos, fresh cilantro, ground cumin, oregano, black pepper, olive oil, onion, garlic, chicken, white hominy, skinless, lime juice, radishes

Taken from www.myrecipes.com/recipe/chicken-corn-bread-muffins (may not work)