Chicken Posole Soup

Hominy -- large white or yellow corn kernels from which the hull and germ have been removed -- is the key ingredient in this Mexican-style soup. To make it super simple, use a deli rotisserie chicken for the meat called for in the recipe.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 30 mins

Chicken Posole Soup

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, broth, 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 and grape tomatoes, cilantro, sliced avocado, and/or tortilla chips. Serve immediately.
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Nutrition Facts (Chicken Posole Soup)

  • Per serving:
  • 392 kcal ,
  • 21 g fat
  • (7 g sat. fat ,
  • 75 mg chol. ,
  • 1191 mg sodium ,
  • 32 g carb. ,
  • 7 g fiber ,
  • 22 g pro.
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