Skinny Chicken Pisole

4 tsp olive oil
2 lb. ground s...kinless chicken breast
2 onions chopped
4 garlic cloves minced
1 Tbsp ground cumin
6 cups low-sodium chicken broth
2 (15 oz) cans hominy, drained
2 (14 1/2 oz) cans petite diced tomatoes with jalapeno peppers
1 Tbsp chopped chipotle en adobo
1 Tbsp dried oreganoGarnish to go in bowls of posole
8 radishes finely chopped
6 scallions sliced on diagonal
1/2 cup shredded low-fat cheddar cheese

Heat 1 Tbsp of oil in large Dutch oven over medium heat. Add chicken and brown. Cook for 6 minutes. Add onions and garlic and cook, stirring occasionally until golden brown, about 10 minutes. Add cumin and cook, stirring frequently until fragrant, about 1 minute. Stir in broth, hominy, tomatoes, chipotle en adobo and oregano. Bring to a boil. Reduce the heat. Partially cover and simmer until all the flavors are blended, for about 20 minutes. Combine radishes, scallions and cheese in a small bowl. Serve with soup.