DIRECTIONS
Heat oil in a soup pot over medium-high heat. Add onion, poblanos and garlic, and cook, stirring, until vegetables soften, 7 to 8 minutes.
Add broth, chicken and salt, and cook until chicken is tender and cooked through, about 20 minutes.
Transfer chicken with tongs to a cutting board and let cool 5 minutes.
Shred chicken with 2 forks and return it to the pot.
Add chard, hominy and oregano, and cook 5 minutes more.
Taste and add ancho chile powder or cayenne pepper.
Serve with lime wedges and additional garnishes of choice.
NUTRITION
Per Serving: Serving size: about 1 1/2 cups
250 calories (60 from fat)
7g total fat
1g saturated fat
55mg cholesterol
790mg sodium
23g carbohydrates
6 g dietary fiber
1g sugar
26g protein
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