Ingredients:

• 1 tablespoon olive or canola oil
• 1 pound boneless, skinless chicken breast, trimmed and cut into ¾ inch chunks
• 2 small red bell peppers, seeded and diced
• 1 large onion, chopped
• 1 4-oz can chopped green chilis, drained
• 3 cloves garlic, minced

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 14 oz can reduced sodium chicken broth
• 2 cups fat-free or low-fat milk
• 2 14-oz cans white hominy, drained and rinsed
• 6 corn tortillas (6 inch)*
• ½ cup chopped fresh cilantro (optional, can be replaced with ¼ cup parsley if desired)
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

1. Preheat the oven to 350 degrees F and use cooking spray or a little oil to coat a sheet pan. Cut tortillas into one-inch strips. Spread strips on the sheet pan and bake for 15-20 minutes or until crisp and brown, flipping halfway. Watch carefully to make sure they don’t overcook.

2. While tortillas are baking, season chicken with salt and pepper. In a deep sauté pan or Dutch oven, heat ½ tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2-3 minutes. Transfer to a plate and set aside.

3. Add remaining ½ tablespoon oil to the pan. Add bell peppers and onion, season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chopped green chilis, garlic, chili powder, cumin, and oregano; cook stirring, until fragrant, about 1 minute. Add broth and milk to the pan and bring to a simmer, stirring. Stir in hominy, ¾ of the tortilla chips, and chicken.

4. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through, and sauce has thickened, about 20 minutes.

5. Stir ¼ cup of cilantro or parsley into the chili. Taste and adjust seasonings to your preference.

6. Ladle the chili into bowls and garnish with remaining cilantro or parsley, tortilla chips, and lime wedges, if desired.

*You can substitute tortilla chips for homemade tortillas. Just be mindful of salt and fat content!

Makes 6 servings.

Adapted from Make It Better With Milk, MilkPEP.