Chicken Pozole Soup
Cooking Classy by Jaclyn
Notes
If you like your soup on the spicer side, I recommend doubling the amount of chili powder and cumin.
Ingredients
- 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
- 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
Directions
- 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.
- 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.
- Stir in chicken and hominy and heat through, a few minutes. Stir in cilantro and lime juice.
- 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.
Information
- Category
- Soups/Stews, Clear
- Yield
- 6 bowls
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Total Time
- 39 minutes, 59 seconds