Meal #1 of Real Simple's Month of Easy Dinners

I chose this recipe because 1) it had been a busy day and I needed something low-maintenance to start with and 2) I had friends coming over to join me for dinner and needed something with minimal prep so I could speed-clean before they arrived. Plus, I was intrigued by the idea of adding a lime to soup!

1 tablespoon olive oil

1 onion, thinly sliced

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

Kosher salt and pepper

1. 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.

2. 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.

This was, by far, the easiest recipe I have made in a long time. Asides from slicing the onion and pulling meat off of the already-cooked chicken, the rest involved opening cans and stirring.

A couple modifications should be noted:

• I already had crushed red pepper at home so opted out of the ancho chilli. I like things spicy but my friends do not have the same tolerance as me so I limited myself to the recommended 1/4 of a teaspoon. I felt that was a good amount and added a pleasant heat to the dish but I did add extra to my bowl!
  
• I actually added the whole can of diced tomatoes - juice and all. This was not a conscious choice as much a combination of not thoroughly reading the directions and chit-chatting with my friends - who arrived early!

Overall

• Very hearty meal.
• Lime adds a unique flavor that balances well with the pepper and hominy.
• SO easy to prepare.