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Chicken Posole Soup
Ingredients
- 2 teaspoons vegetable oil
- 3/4 cup chopped onion
- 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)
- Servings Per Recipe 8,
- cal. (kcal) 392,
- Fat, total (g) 21,
- chol. (mg) 75,
- sat. fat (g) 7,
- carb. (g) 32,
- fiber (g) 7,
- pro. (g) 22,
- sodium (mg) 1191,
- Percent Daily Values are based on a 2,000 calorie diet
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