Ingredients

• 4 corn tortillas
• 12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks
• Salt & freshly ground pepper, to taste
• 1 tablespoon extra-virgin olive oil, or canola oil
• 2 small red bell peppers, seeded and diced
• 1 large onion, chopped
• 1 4-ounce ca chopped green chiles
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 14-ounce c reduced-sodium chicken broth
• 2 cups low-fat milk
• 2 15-ounce c white hominy, rinsed
• 1/2 cup chopped fresh cilantro
• 6 lime wedges

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Cooking Directions

Step 1

Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.

Step 2

Season chicken with salt and pepper. Heat 1/2 tablespoon oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.

Step 3

Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.

Step 4

Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges.