Mexican Chicken Soup
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.
- 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
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.
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