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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken Posole And Corn Bread Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions