Meal Solutions

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Ingredients:

• 2 (32 oz each) cartons Hy-Vee chicken broth
• 2 (15.5 oz each) cans Hy-Vee white hominy, drained
• 2 (14.5 oz each) cans Hy-Vee fire-roasted diced tomatoes
• 1 can chipotle peppers in adobo sauce
• 2 1/2 c. chopped fresh cilantro, divided
• 1 tsp Hy-Vee dried oregano
• 1 Hy-Vee rotisserie chicken, skin removed, deboned and chopped
• 3 tbsp Hy-Vee Select olive oil
• 1 c. chopped baby carrots
• 2 c. diced yellow onion, divided
• 1 poblano pepper, seeded and diced
• 2 avocados, seeded and chopped
• 2 c. Hy-Vee Mexican shredded cheese
• 2 c. crushed Hy-Vee tortilla chips
• 1 c. Hy-Vee sour cream, optional

All you do

1. In a large stockpot, combine broth, hominy, tomatoes, 2 teaspoons adobo sauce (save extra for another use), 2 cups cilantro, oregano and chicken. Heat through over medium-high heat.
2. In a large skillet, heat olive oil. Sauté carrots, 1 cup onion and poblano pepper about 5 minutes or until tender. Add to stockpot.
3. Allow to heat through and serve hot.
4. Top with avocado, cheese, tortilla chips, remaining diced onion, remaining cilantro and if desired, sour cream.