1 tablespoon olive or canola oil

3/4 pound boneless,

skinless chicken breast, trimmed

and cut into 3/4 inch chunks

Salt and freshly ground

black pepper to taste

2 small red bell peppers, seeded and diced

1 large onion, chopped

1 4-ounce can chopped green chilies, drained

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon dried oregano

1 14-ounce can reduced-sodium chicken broth, defatted

2 cups fat free or low fat milk

2 15 ounce cans white hominy, drained and rinsed

1/2 cup chopped fresh cilantro

Lime wedges for garnish

1. Place a tortilla directly on stovetop burner (gas or electric), set at medium-low, and toast, turning frequently with tongs, until light golden and fragrant: 30-60 seconds. Repeat with 3 more tortillas. Cut toasted tortillas into 1-inch-wide strips and set aside.

2. Season chicken with salt and pepper. In a deep pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2-3 minutes. Transfer to a plate and set aside.

3. Add remaining 1/2 tablespoon oil to the pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chopped green chilies, garlic, chili powder, cumin, and oregano; cook stirring until fragrant, about 1 minute. Ad broth and milk to the pan and bring to a simmer, stirring. Stir in hominy, toasted tortilla strips and chicken.

4. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes. Meanwhile, toast remaining 2 tortillas as directed in step 1 for garnish.

5. To serve, stir 1/4 cup of the cilantro into chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, tortilla strips and lime wedges, if desired. Serve immediately. Makes 6 serving; 300 calories, 6 g fat, 20% DIV calcium