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

Ingredients

• 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

Directions

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