Posole with chicken and chili

Ingredients:

• 450 g skinless and boneless chicken breasts, diced
• 1 teaspoon dried thyme
• 2 tablespoons of vegetable oil
• 1 large white onion, diced
• 1 jalapeño pepper, chopped (remove seeds to reduce heat)
• 2 cloves garlic, crushed
• 3 x 170g cans whole green chili peppers, drained
• 1 cup fresh cilantro
• 4 cups low-fat, low-salt chicken broth
• 2 x 425g cans hominy corn, drained
• Thin slices of avocado, radish, and/or oven-baked corn chips, for serving

Preparation:

1. Sprinkle the chicken with 1/2 teaspoon of thyme and season with salt and pepper to taste; set aside.
2. Heat vegetable oil in a large saucepan over medium heat. Add the onion, jalapeño, and garlic and cook until softened, about 4 minutes. Transfer to a blender, then add the chili pepper, cilantro, and the remaining 1/2 teaspoon thyme and blend until smooth. Return the puree to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns dark green, about 5 minutes.
3. Add the broth, hominy corn, and chicken to the pot. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes, and/or corn chips, if desired.