454 g skinless, boneless chicken thighs, halved crosswise
796-mL can diced tomatoes
1 cup canned hominy or navy beans, drained and rinsed
2 tbsp lime juice
queso fresco cheese, (optional)
sliced radishes, (optional)
strips of tortilla, (optional)
diced avocado, (optional)
YIELD 6 to 8 servings
HEAT 1 tbsp oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, 4 min. Add jalapeno, garlic and cumin and cook, stirring, for 2 min. Add broth and chicken and bring to a simmer. Poach chicken, turning a few times, until no longer pink inside, 10 min.
REMOVE chicken to a plate and shred with 2 forks. Skim broth and discard any scum with spoon.
STIR tomatoes, hominy and chicken into broth and cook until heated through, 4 min. Stir in lime juice and remaining 2 tbsp oil. Serve with cilantro, queso fresco, tortilla strips, radish and avocado on the side.