1 pound chicken tenders, cut in 1 inch pieces

1 red bell pepper, chopped

1 red onion, chopped

1 chayote, chopped (optional)

2 ounces fresh cilantro, chopped

1 can of hominy (18 ounce) with liquid

1 can of chopped tomatoes (14 ounce)

1 can of chicken broth (64 ounce)

Juice of 2 limes (we like the lime taste so we use another sliced lime for garnish)

Olive oil

 

Sauté the bell pepper, onion, and chayote, if used, in hot oil in pan until tender (about 10 minutes). Add cilantro and chicken. Sauté about another 10 minutes. Add canned ingredients and lime juice and bring to a boil. Serve with warm corn tortillas. We discovered chayote in the produce section of the grocery store and love it’s taste and texture in soups so we add it whenever we can.