Nov 9 2020 - 10:33pm

Chicken Pozole Soup

Cooking Classy by Jaclyn


If you like your soup on the spicer side, I recommend doubling the amount of chili powder and cumin.

Chicken Pozole Recipe


  1. 1 1/2 tablespoons olive oil
    1 medium yellow onion, chopped
    1-5 jalapeños, seeded and minced (to taste)
    3 garlic cloves, minced
    1 1/2 teaspoons chili powder, or more to taste
    1 teaspoon ground cumin
    6 cups low-sodium chicken broth
    1 (14.5 ounce) can petite diced tomatoes
    Salt and freshly ground black pepper, to taste
    2 1/2 cups shredded cooked rotisserie chicken (or leftover chicken)
    1 (29 ounce) can Mexican-style hominy, drained and rinsed
    1/4 cup chopped cilantro
    1 tablespoon fresh lime juice
  1. Recommended toppings:
    1/2 small cabbage, chopped (cut into pieces about 3/4-inch)
    3/4 cup shredded Monterey jack or cheddar cheese
    6 tablespoons sour cream
    1 avocado, diced
    4 ounces tortilla chips


  1. In a large pot, heat olive oil over medium-high heat. Add onion and sauté for five minutes, then add jalapeños, garlic, chili powder, and cumin, and sauté one minute longer.
  2. Pour chicken broth and add tomatoes; season with salt and pepper to taste. Bring mixture to a boil then reduce to medium-low heat. Cover and simmer until onions are soft, about 10 minutes.
  3. Stir in chicken and hominy and heat through, a few minutes. Stir in cilantro and lime juice.
  4. Once ready to serve, use a ladle to scoop the soup into the bowl. Top with a handful of chopped cabbage, grated cheese, diced avocados, sour cream, and tortilla chips.

Source URL