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Prep Time: 14 Minutes Cook Time: 12 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
1 teaspoon olive oil |
2 links (6.5 ounces) andouille sausage, thinly sliced |
1 red bell pepper, cut into 1-inch pieces |
1 large zucchini, diced (about 8 ounces) |
2 1/2 cups fat-free, less-sodium chicken broth |
1 (15.5-ounce) can white hominy, rinsed and drained |
2 teaspoons pureed chipotle chiles in adobo sauce (about 1 chile ) |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat oil in a large saucepan over medium- high heat; add andouille, and cook 1 minute. Add bell pepper and zucchini; cook 1 minute, stirring occasionally.
2. Add broth, hominy, and chiles. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until vegetables are tender. Sprinkle with cilantro before serving.
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