Currently cooking from Whole Grains Every Day, Every Way by Lorna Sass.

I like chicken. I like peppers. I like corn of all kinds, including hominy. I liked this dish. I’m not sure whether or not one would consider this a soup. There was a bit of broth, sure, but it was mostly chunks of chicken, corn and peppers. It was hearty and filling and very, very good.

I started off by boiling two chicken breasts until done. While the chicken was cooking, I cut up the rest of the ingredients. Once the chicken was out, I drained the pot and started cooking the onions and peppers in a bit of olive oil until they softened. The recipe called for one red and one green bell pepper, but I only had red, so I just used two red peppers. I prefer red or yellow bell peppers to green ones anyway. 

The rest of the ingredients were fairly straight forward. A minced jalapeno, cumin, oregano and garlic. They all got thrown in the pot once the onion and peppers were softened. Then I added some small grape tomatoes, the shredded chicken, two cans of yellow hominy (I opted for the shortcut method of using canned, rather then making my own) and a handful of frozen corn. This all cooks together for about 10 minutes and it’s done!

I served the dish topped with avocado. One the side, I made some cornmeal biscuits (also from this book – review coming shortly). The meal was filling and healthy and left us with plenty of leftovers. The only criticism I have is that Sass doesn’t include nutrition information. I consider this book sort of a “healthy” cookbook and part of being healthy includes knowing how many calories are in a dish.