This recipe is diabetes friendly.

Ingredients

• 1 Tbsp canola oil
• 1 medium onion, chopped
• 1 medium carrot, diced
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 3 Tbsp tomato paste
• 3 Tbsp chipotle in adobo, sauce only
• 1 tsp dried epazote or oregano
• 3 cans (14.5 oz each) reduced-sodium chicken broth
• 2 cans (15 oz each) white or yellow hominy, drained
• 2 1/2 cups shredded cooked leftover chicken
• 1/4 cup cilantro, chopped
• kosher salt and ground pepper (optional)
• assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Preparation

1. Heat oil in a 5-quart saucepan over medium heat. Add onion, carrot and celery; cook until translucent, 3 to 5 minutes.
2. Add garlic, cook for 1 minute; then add tomato paste, chipotle in adobo, and epazote or oregano; cook, stirring constantly, until evenly distributed.
3. Add 1 cup of water, 2 cans of chicken broth and 1 can of 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.
4. Add shredded chicken and cilantro; season with salt and pepper. Cook until heated through.
5. To serve, divide among soup bowls, and garnish as desired.

Nutrition Information Per Serving

Recipe Yields 6 Servings
Calories: 248
Fat: 7g
Saturated Fat: 1g
Cholesterol: 51mg
Sodium: 1190mg
Carbohydrates: 22g
Fiber: 6g
Protein: 23g