Mexican Chicken Soup
If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.
- Level: Easy
- Total: 1 hr 5 min
- Prep: 30 min
- Cook: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 250 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 5 grams
- Level: Easy
- Total: 1 hr 5 min
- Prep: 30 min
- Cook: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 250 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 5 grams
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.
