Turkey posole with radish-scallion topping
Reduced-sodium chicken broth
98% fat-free uncooked ground chicken breast
1 pound(s), or ground turkey breast
1 medium, chopped
2 medium clove(s), minced
14½ oz, Mexican-style
Canned chipotle peppers in adobo sauce
1 Tbsp, chopped
50% reduced fat sharp cheddar cheese
¼ cup(s), shredded
4 medium, finely chopped
3 medium, thinly sliced on diagonal
- Heat oil in Dutch oven over medium-high heat. Add turkey and onion and cook, breaking turkey up with wooden spoon, until browned, about 6 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
- Stir in broth, hominy, tomatoes, chipotle en adobo, oregano, and salt; bring to boil. Reduce heat and simmer, uncovered, stirring posole occasionally, until slightly thickened, about 10 minutes.
- Ladle posole evenly into bowls and top with Cheddar, radishes, and scallions.
- Serving size: 1 3⁄4 cups posole and 1 tablespoon cheese