Chicken Posole Soup

Chicken Posole Soup Enlarge Image
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4 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
30 mins
Cook:
30 mins
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Chicken Posole Soup

Ingredients
2
teaspoons vegetable oil
3/4
2
teaspoons ground cumin
1
teaspoon hot chili powder
4
cups chopped cooked chicken
2
14 ounce cans reduced-sodium chicken broth
1
28 ounce can plum-shape peeled tomatoes in puree, undrained and cut up
1
15 ounce can yellow or white hominy, drained
1
10 ounce package frozen whole kernel corn
2
4 ounce can diced green chile peppers, drained
 
Lime wedges (optional)
1
cup shredded Mexican-style four-cheese blend (4 ounces)
 
Halved grape tomatoes, snipped fresh cilantro, sliced avocado, and/or 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, 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.

Nutrition Facts

(Chicken Posole Soup)
    Per serving:
  • 392 kcal cal.,
  • 21 g fat
  • (7 g sat. fat,
  • 75 mg chol.,
  • 1191 mg sodium,
  • 32 g carb.,
  • 7 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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