Ingredients
-
1 tablespoon vegetable oil
-
1 cup chopped onion
-
1 cup sliced celery
-
1/2 chopped red bell pepper
-
1 3/4 cups solid pack pumpkin
-
1 3/4 cups chicken broth
-
1 1/4 cups hominy
-
1/2 cup sour cream (I prefer fat free)
-
3 tablespoons chopped fresh cilantro (Parsley may be substituted)
-
1/2 teaspoon salt
-
1/2 teaspoon dried oregano, crushed
-
1/2 teaspoon ground cumin
-
1/8 teaspoon ground nutmeg (I promise this is good)
-
1/2 teaspoon ground black pepper (I prefer freshly ground)
-
1/2 cup sliced carrot
-
1 lb boneless skinless chicken breast, cut into 1 inch pieces
Instructions
- HEAT oil in a large saucepan over medium-high heat.
- Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
- Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
- STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
- Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.