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Chicken Posole Soup
Ingredients
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2
teaspoons vegetable oil
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3/4
cup chopped onion
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2
teaspoons ground cumin
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1
teaspoon hot chili powder
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4
cups chopped cooked chicken
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2
14 ounce can reduced-sodium chicken broth
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1
28 ounce can plum-shape peeled tomatoes in puree, cut up
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1
15 ounce can yellow or white hominy, drained
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1
10 ounce package frozen whole kernel corn
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2
4 ounce can diced green chile peppers, drained
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Lime wedges (optional)
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1
cup shredded Mexican cheese blend (4 ounces)
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Halved grape tomatoes, snipped fresh cilantro, sliced avocado, and corn tortilla chips
Directions
1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, cumin, and chili powder; cook until onion is tender. Add chicken, chicken broth, undrained tomatoes, hominy, corn, and chile peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
2. To serve, ladle into bowls. If desired, squeeze a lime wedge over soup. Top with cheese, grape tomatoes, cilantro, sliced avocado, and/or tortilla chips as desired. Serve immediately.
Nutrition Facts
(Chicken Posole Soup)
- Servings Per Recipe 8,
- Calories 392,
- Protein (gm) 22,
- Carbohydrate (gm) 32,
- Fat, total (gm) 21,
- Cholesterol (mg) 75,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 7,
- Sodium (mg) 1191,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This is really good. I like it with cornbread on the side.
11/6/2011 01:28:32 PM Report Abuse