How To Make Chicken Pozole Soup
Ladle this chicken pozole soup up for a nutritious dinner! This Mexican recipe is close to chicken tortilla soup but made with cabbage and flavorful hominy.
Serves:
Ingredients
- 1½tbspolive oil
- 1¼cupsyellow onion,chopped
- 1-5jalapenos,seeded and minced, to taste
- 1tbspgarlic,minced
- 1½tspchili powder,or more to taste
- 1tspground cumin
- 6cupslow-sodium chicken broth
- 14½oztomatoes,petite diced
- salt and freshly ground black pepper,to taste
- 2½cupsrotisserie chicken or left over chicken,cooked shredded
- 29ozMexican style hominy,drained and rinsed
- ¼cupcilantro,chopped
- 1tbspfresh lime juice
For the serving:
- ½small cabbage,chopped, cut into pieces about ¾-inch
- ¾cupmonterey jack or cheddar cheese,shredded
- 6tbspsour cream
- 1avocado,diced
- 4oztortilla chips
Instructions
-
Heat olive oil in a large pot over medium-high heat. Add onion and sauté for about 5 minutes then add jalapeños, garlic, chili powder, and cumin, then saute for about 1 minute longer.
-
Pour in chicken broth and tomatoes. Season with salt and pepper to taste.
-
Bring mixture to a boil then reduce to medium-low. Cover and simmer for about 10 minutes until onions are soft.
-
Stir in chicken and hominy and heat through for about 1 to 2 minutes. Stir in cilantro and lime juice.
-
To serve, place a handful of chopped cabbage in a serving bowl. Ladle soup over cabbage, top with grated cheese, diced avocados, and sour cream. Serve warm with tortilla chips.
Nutrition
- Calories: 561.99kcal
- Fat: 31.73g
- Saturated Fat: 9.43g
- Trans Fat: 0.07g
- Monounsaturated Fat: 14.15g
- Polyunsaturated Fat: 5.83g
- Carbohydrates: 46.86g
- Fiber: 8.84g
- Sugar: 7.16g
- Protein: 25.35g
- Cholesterol: 64.67mg
- Sodium: 1470.43mg
- Calcium: 222.55mg
- Potassium: 835.98mg
- Iron: 3.31mg
- Vitamin A: 124.69µg
- Vitamin C: 20.78mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
