1 can posole (limed corn) or hominy (15 oz.)
1 foil pouch chicken breast (7 oz.)
1 can chopped green chilies (4 oz.)
1 cube chicken bouillon
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 cup water
1 package (dozen) 8-inch tortillas
Place onion and garlic in a zip-top bag. Drain posole and chilies, then combine in a separate bag.
Sauté onion, garlic, oregano, and cumin in oil until onion softens. Add remaining ingredients and bring to a boil, stirring to dissolve bouillon. Simmer 5 minutes or until posole is heated through. Use tortillas to roll or dip. Serves 2.