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Photo:Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
Active Time:30 minsTotal Time:30 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4(6 inch)corn tortillas3tablespoonsextra-virgin olive oil, divided1poundboneless, skinless chicken breast, trimmed and thinly sliced¾cupchopped yellow onion½cupchopped poblano pepper2teaspoonsground cumin2teaspoonsground coriander1teaspoongarlic powder1teaspoonsmoked paprika¾teaspoonsalt½teaspoonground pepper4cupslower-sodium chicken broth½cupfrozen corn1(15 ounce) canno-salt-added black beans, rinsed1(15 ounce) canwhite hominy, rinsed1(14 ounce) canlow-sodium petite diced tomatoes1tablespoonlime juiceCoarsely chopped fresh cilantro, nonfat plain strained yogurt, sliced pickled jalapeñosand/orlime wedges for serving (optional)
Cook Mode(Keep screen awake)
Ingredients
4(6 inch)corn tortillas
3tablespoonsextra-virgin olive oil, divided
1poundboneless, skinless chicken breast, trimmed and thinly sliced
¾cupchopped yellow onion
½cupchopped poblano pepper
2teaspoonsground cumin
2teaspoonsground coriander
1teaspoongarlic powder
1teaspoonsmoked paprika
¾teaspoonsalt
½teaspoonground pepper
4cupslower-sodium chicken broth
½cupfrozen corn
1(15 ounce) canno-salt-added black beans, rinsed
1(15 ounce) canwhite hominy, rinsed
1(14 ounce) canlow-sodium petite diced tomatoes
1tablespoonlime juice
Coarsely chopped fresh cilantro, nonfat plain strained yogurt, sliced pickled jalapeñosand/orlime wedges for serving (optional)
DirectionsPreheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Place tortillas on a cutting board. Brush 1 tablespoon oil over both sides of each tortilla; slice into 1/4-inch strips. Arrange the strips in a single layer on the prepared baking sheet. Bake, stirring halfway, until crispy, 10 to 12 minutes.Photographer: Jennifer Causey, Food stylist: Ruth BlackburnMeanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, flipping once, until cooked through, 6 to 8 minutes. Transfer to a plate; shred and set aside.Photographer: Jennifer Causey, Food stylist: Ruth BlackburnHeat the remaining 1 tablespoon oil in the Dutch oven over medium heat. Stir in onion and poblano; cook, stirring occasionally, until soft, about 3 minutes. Stir in cumin, coriander, garlic powder, paprika, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in broth, corn, black beans, hominy, tomatoes and the shredded chicken; bring to a simmer. Cook, stirring occasionally, until the liquid is slightly reduced, 10 to 12 minutes. Stir in lime juice. Sprinkle with the reserved tortilla strips. Serve with cilantro, yogurt, pickled jalapeños and/or lime wedges, if desired.Photographer: Jennifer Causey, Food stylist: Ruth BlackburnEquipmentParchment paperOriginally appeared: EatingWell.com, February 2023
Directions
Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Place tortillas on a cutting board. Brush 1 tablespoon oil over both sides of each tortilla; slice into 1/4-inch strips. Arrange the strips in a single layer on the prepared baking sheet. Bake, stirring halfway, until crispy, 10 to 12 minutes.Photographer: Jennifer Causey, Food stylist: Ruth BlackburnMeanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, flipping once, until cooked through, 6 to 8 minutes. Transfer to a plate; shred and set aside.Photographer: Jennifer Causey, Food stylist: Ruth BlackburnHeat the remaining 1 tablespoon oil in the Dutch oven over medium heat. Stir in onion and poblano; cook, stirring occasionally, until soft, about 3 minutes. Stir in cumin, coriander, garlic powder, paprika, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in broth, corn, black beans, hominy, tomatoes and the shredded chicken; bring to a simmer. Cook, stirring occasionally, until the liquid is slightly reduced, 10 to 12 minutes. Stir in lime juice. Sprinkle with the reserved tortilla strips. Serve with cilantro, yogurt, pickled jalapeños and/or lime wedges, if desired.Photographer: Jennifer Causey, Food stylist: Ruth BlackburnEquipmentParchment paper
Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Place tortillas on a cutting board. Brush 1 tablespoon oil over both sides of each tortilla; slice into 1/4-inch strips. Arrange the strips in a single layer on the prepared baking sheet. Bake, stirring halfway, until crispy, 10 to 12 minutes.
Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, flipping once, until cooked through, 6 to 8 minutes. Transfer to a plate; shred and set aside.
Heat the remaining 1 tablespoon oil in the Dutch oven over medium heat. Stir in onion and poblano; cook, stirring occasionally, until soft, about 3 minutes. Stir in cumin, coriander, garlic powder, paprika, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in broth, corn, black beans, hominy, tomatoes and the shredded chicken; bring to a simmer. Cook, stirring occasionally, until the liquid is slightly reduced, 10 to 12 minutes. Stir in lime juice. Sprinkle with the reserved tortilla strips. Serve with cilantro, yogurt, pickled jalapeños and/or lime wedges, if desired.
Equipment
Parchment paper
Originally appeared: EatingWell.com, February 2023
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Nutrition Facts(per serving)357Calories11gFat39gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
