Chipotle Chicken Stoup

by Rachael Ray Show Staff 3:00 AM, November 3, 2011

Aired November 3, 2011

Serves 4
1 pound chicken tenders, halved crosswise
1 teaspoon crumbled dried oregano
Salt and pepper
1 tablespoon vegetable oil
1 15.5-ounce can hominy, rinsed
1 14.5-ounce can chicken broth or chicken stock
1/2 cup chopped cilantro
1 tablespoon chopped chipotle chiles in adobo sauce
2 cups sliced romaine lettuce
1/2 cup chopped radishes
Guacamole, optional garnish

Pat chicken pieces dry. Sprinkle with the oregano and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add the chicken and cook, turning occasionally, until just cooked through, about 5 minutes.

Add the hominy, broth, cilantro and chipotles to the skillet, and bring to a simmer. Cook for 1 minute. Spoon into bowls and top with the lettuce and radishes.