Ingredients:
serves 6, almost 2 cup portions for 333 calories

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 bay leaf
• Water
• 1 tablespoon grapeseed oil (

Garnish:

• Yellow rice, cooked according to package
• Cilantro
• Fat-free sour cream or plain Greek yogurt
• Lime wedge

Directions:

To poach the chicken: Trim off any fat off the chicken breasts, place into small sauce pan, season with bay leaf, salt, and cumin. Cover with water. Bring to boil. Once boiling turn down to low and partially cover. Simmer for 10 minutes. Turn stove off and cover the sauce pan. Leave sitting for 20 minutes. Once done, remove chicken and shred with two forks.

If you are serving the rice cook the rice according to package instructions.

In a large pot over medium heat pour in the oil. Sautee the onion and garlic until softened. About five minutes. Add in the chilis, beans, hominy, spices, and chicken broth. Simmer over medium low heat until the chicken is done. Add in shredded chicken and serve with a scoop of rice or your favorite garnishes.