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

Recipe courtesy of Food Network Kitchen

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Total:: 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.

My Private Notes

Name: Mexican Chicken Soup
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: mexican
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