Chile-Chicken Posole

• 1 pound skinless, boneless chicken breasts, diced
• 1 teaspoon dried thyme
• Kosher salt and freshly ground pepper
• 2 tablespoons vegetable oil
• 1 large white onion, diced
• 1 jalapeno pepper, chopped (remove seeds for less heat)
• 2 cloves garlic, minced
• 3 6 -ounce cans whole green chiles, drained
• 1 cup fresh cilantro
• 4 cups low-fat, low-sodium chicken broth
• 2 15 -ounce cans hominy, drained
• Sliced avocado and radishes and/or baked corn chips, for garnish (optional)

1. Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.
2. Heat the vegetable oil in a large saucepan over medium heat.
3. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes.
4. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth.
5. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
6. Add the broth, hominy and chicken to the saucepan.
7. Cover and simmer until the chicken is tender, about 10 minutes.
8. Garnish with avocado, radishes and/or corn chips, if desired.
9. Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1,591 mg; Carbohydrate 43 g; Fiber 8 g; Protein 36 g
10. Photograph by Antonis Achilleos

skinless, thyme, kosher salt, vegetable oil, white onion, pepper, garlic, green chiles, fresh cilantro, lowfat, hominy, avocado

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chile-chicken-posole-recipe.html (may not work)