Chicken Pozole Soup
Ingredients
The base
-
1½
Tbsp
olive oil
-
1
medium
yellow onion, chopped
-
1-5
pieces
jalapeños, seeded and minced
-
3
cloves
garlic, minced
-
1½
tsp
chili powder
-
1
tsp
ground cumin
-
6
cups
low-sodium chicken broth
-
1
14.5 oz can
petite diced tomatoes
-
to taste
salt and freshly ground black pepper
-
2½
cups
shredded cooked rotisserie chicken
-
1
29 oz can
Mexican Style hominy, drained and rinsed
-
¼
cup
chopped cilantro
-
1
Tbsp
fresh lime juice
The toppings
-
½
small
cabbage, chopped
-
¾
cup
shredded Monterey Jack or cheddar cheese
-
6
Tbsp
sour cream
-
1
piece
avocado, diced
-
4
oz
tortilla chips
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion and sauté for 5 minutes, then add jalapeños, garlic, chili powder, and cumin, sautéing for 1 minute longer.
- Pour in chicken broth and tomatoes, and season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce to medium-low, cover, and simmer until onions are soft, about 10 minutes.
- Stir in chicken and hominy, heating through for about 1-2 minutes.
- Stir in cilantro and lime juice.
- To serve, place a handful of chopped cabbage in each bowl, ladle soup over the cabbage, and top with cheese, diced avocado, sour cream, and serve warm with tortilla chips.
Nutrition Facts (estimated)
Servings
6
Calories
522
Total fat
23g
Total carbohydrates
50g
Total protein
30g
Sodium
1072mg
Cholesterol
70mg
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