Mexican Chicken Soup

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 83 Reviews
Total Time:
1 hr 5 min
Prep
30 min
Cook
35 min
Yield:
4 servings
Level:
Easy
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If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

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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Newest Ratings and Reviews

Read all 83 reviews

  • on February 19, 2013

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    Really good and easy..

    people found this review Helpful.
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  • on January 15, 2013

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    Used this recipe as a starter and added a few things. Used New Mexico hatch chiles, increased hominy to 45oz. And made spicier with a couple scoops of H&H brand dehydrated hot salsa mix. Have shared this recipe with several friends and its a hit every time. This is absolutely a winner!!!!

    people found this review Helpful.
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  • on December 12, 2012

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    This soup was delicious! I did tweak it a bit after reading previous reviews. I used one small can (15 oz, I think of petite tomatoes instead of the whole tomatoes. I also added in a can of drained and rinsed black beans and used the whole small can of green chilies just to use them up. We then topped our bowls of soup with a dollop of plain greek yogurt, sliced avocado, Mexican blend cheese and cilantro. Oh, and I used more chicken! I bought a rotisserie chicken and just used all of the white meat I could get off of it. My dogs were happy to share the dark meat. = I will definitely be making this again!

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
250
 
Fat
11 grams
 
Saturated Fat
1 gram
 
Carbohydrates
25 grams
 
Fiber
5 grams
 
Protein
16
 

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© 2013 Television Food Network G.P. All rights reserved.