1 tablespoon olive oil
1 onion, thinly sliced
kosher salt and black pepper
1 32-ounce container low-sodium chicken broth
1 28-ounce can diced tomatoes, drained
1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
2 cups shredded rotisserie chicken meat
1 15-ounce can hominy, rinsed
1 lime, cut into wedges
Heat the oil in a large saucepan over medium heat. Add the onion and 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes. Serve with the lime.
Pairs Well With