Chicken Posole And Corn Bread Muffins Recipe

Name: Chicken Posole And Corn Bread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup 1% low-fat milk; 1 teaspoon chili powder; 1 minced seeded jalapeno pepper, divided; 1 large egg; 1 (6.5-ounce) package corn bread and muffin mix; Cooking spray; 5 canned tomatillos; 1/2 cup chopped fresh cilantro; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 cup chopped onion; 2 garlic cloves, minced; 2 cups unsalted chicken stock (such as Swanson); 1 cup canned white hominy, drained; 2 (6-ounce) skinless, boneless chicken breast halves; 1 tablespoon lime juice; 1/4 cup thinly sliced radishes

Servings: persons

1/3 cup 1% low-fat milk
1 teaspoon chili powder
1 minced seeded jalapeno pepper, divided
1 large egg
1 (6.5-ounce) package corn bread and muffin mix
Cooking spray
5 canned tomatillos
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups unsalted chicken stock (such as Swanson)
1 cup canned white hominy, drained
2 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon lime juice
1/4 cup thinly sliced radishes

1
Preheat oven to 400u00b0.
2
Combine milk, chili powder, 1 tablespoon minced jalapeno, and egg in a bowl, stirring with a whisk. Add muffin mix; stir just until combined. Divide batter among 4 (8-ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet. Bake at 400u00b0 for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; remove muffins from ramekins.
3
Combine remaining minced jalapeno, tomatillos, and next 4 ingredients (through black pepper) in a food processor; process until almost smooth.
4
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 4 minutes, stirring occasionally. Add garlic; saute 30 seconds. Stir in tomatillo mixture, stock, and hominy; bring to a boil. Add chicken to pan; simmer, covered, 5 minutes. Turn chicken over; simmer, covered, 5 minutes or until chicken is done. Place chicken on a cutting board; cut into bite-sized pieces. Return chicken to pan. Stir in lime juice. Divide soup evenly among 4 bowls; top with radishes. Serve with corn muffins.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/3 cup 1% low-fat milk, 1 teaspoon chili powder, 1 minced seeded jalapeno pepper, divided, 1 large egg, and more.

Yes, Chicken Posole And Corn Bread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Posole And Corn Bread Muffins

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