Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken broth
½  lbs. boneless skinless thigh meat, cut into cubes
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 clove minced garlic	Washed, peeled and minced
1 teaspoon ground cumin
¼ cup mild green chili peppers
½ cup white onion	Washed, peeled and diced
1 tablespoon dried cilantro
2 teaspoons chili powder
2 cups red enchilada sauce
2 cups Mexican style diced canned  tomatoes, no added salt
2 cups white or yellow hominy
1 cup corn tortilla chips
½ cup .  Shredded Monterey Jack Cheese
¼ cup green onion	Washed, trimmed and chopped.
¼ cup light sour cream (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes.  Add the garlic, cumin and flour. Mix well.
2	Add the broth, hominy, chili peppers, onion chili powder, tomatoes, cilantro, and sauce.  Reduce heat to low and simmer for 20-30 minutes or longer.	Cook until internal temperature reaches 165°F.
3	To serve, scoop into bowl and top with tortilla chips, cheese, and green onion. Top with sour cream