Spicy Andouille Posole

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Oxmoor House


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1 teaspoon olive oil

2 links (6.5 ounces) andouille sausage, thinly sliced

1 red bell pepper, cut into 1-inch pieces

1 large zucchini, diced (about 8 ounces)

2 1/2 cups fat-free, less-sodium chicken broth

1 (15.5-ounce) can white hominy, rinsed and drained

2 teaspoons pureed chipotle chiles in adobo sauce (about 1 chile )

1/4 cup chopped fresh cilantro

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