Mexican Chicken Soup

If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

Total Time:
1 hr 5 min
Prep:
30 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 medium rib celery, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 6 cups chicken broth, low-sodium canned
  • 1/4 cup canned green chiles
  • 1 (15 1/2-ounce) can posole, drained or frozen corn kernels
  • 4 canned whole peeled tomatoes, roughly chopped
  • 1 teaspoon dried oregano
  • 1 cup cooked skinless shredded chicken breast (about 4 ounces)
  • 1/4 cup chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper
Directions
  • Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.

  • Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.


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