Wednesday, December 16, 2009

Chicken Posole

This soup is great with grilled cheeses for the kids and garlic bread for the adults!!! I usually double the recipe. It is fast becoming one of our soup staples!

Jose Picayo

  • Serves 4 Hands-On Time: 10m Total Time: 30m


  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • kosher salt and black pepper
  • 1 32-ounce container low-sodium chicken broth
  • 1 28-ounce can diced tomatoes, drained
  • 1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
  • 2 cups shredded rotisserie chicken meat
  • 1 15-ounce can hominy, rinsed
  • 1 lime, cut into wedges


  1. Heat the oil in a large saucepan over medium heat. Add the onion and 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
  2. Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes. Serve with the lime.
Nutritional Information:
  • Per Serving
  • Calories 271
  • Fat 10g
  • Sat Fat 2g
  • Cholesterol 66mg
  • Sodium 788mg
  • Protein 26g
  • Carbohydrate 21g
  • Fiber 4g

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