Serves: 6
Start to Finish: 15 minutes

1	tablespoon canola oil, separated
1½	pounds boneless, skinless chicken breast, sliced into cutlets (can substitute 1 whole rotisserie chicken, cleaned and shredded)
½	teaspoon salt
½	teaspoon ground black pepper
1½	cups poblano peppers, seeded and chopped (2 to 3 peppers)
4	cups chicken broth
1	15.5-ounce can white hominy, rinsed and drained
1	15.5-ounce can pinto beans, rinsed and drained
½	cup chopped fresh cilantro
2	tablespoons lime juice

1.  Season chicken with salt and pepper. Heat ½ tablespoon canola oil in skillet over medium high heat, until shimmering. Add chicken and cook 4 minutes.  Flip and cook 3-4 minutes more, until golden brown and cooked through.  Remove pan from heat.  Slice chicken and set aside.
2. Meanwhile, heat remaining ½ tablespoon canola oil in large Dutch oven over medium-high heat, until shimmering.  Add peppers and sauté until crisp-tender, about 3 minutes.  Stir in chicken, salt, broth, hominy and beans.  Bring to boil.  Reduce heat and simmer 8 to 10 minutes, stirring occasionally.  Stir in cilantro and lime juice. Serve with sour cream, cheese and corn chips.

Per Serving: 237 cal., 7 g fat (2 g sat. fat), 29 mg chol., 1295 mg sodium, 214 mg pot., 30 g carb., 2 g sugar, 5 g fiber, 14 g pro.