Chicken Posole Soup

Hominy -- large white or yellow corn kernels from which the hull and germ have been removed -- is the key ingredient in this Mexican-style soup. To make it super simple, use a deli rotisserie chicken for the meat called for in the recipe.

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  • 2 teaspoons vegetable oil
  • 3/4 cup chopped onion
  • 2 teaspoons ground cumin
  • 1 teaspoon hot chili powder
  • 4 cups chopped cooked chicken
  • 2 14 ounce cans reduced-sodium chicken broth
  • 1 28 ounce can plum-shape peeled tomatoes in puree, undrained and cut up
  • 1 15 ounce can yellow or white hominy, drained
  • 1 10 ounce package frozen whole kernel corn
  • 2 4 ounce can diced green chile peppers, drained
  • Lime wedges (optional)
  • 1 cup shredded Mexican-style four-cheese blend (4 ounces)
  • Halved grape tomatoes, snipped fresh cilantro, sliced avocado, and/or corn tortilla chips
In a 4-quart Dutch oven heat oil over medium heat. Add onion, cumin, and chili powder; cook until onion is tender. Add chicken, broth, tomatoes, hominy, corn, and chile peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
To serve, ladle into bowls. If desired, squeeze a lime wedge over soup. Top with cheese and grape tomatoes, cilantro, sliced avocado, and/or tortilla chips. Serve immediately.

nutrition information

Per Serving: cal. (kcal) 392, Fat, total (g) 21, chol. (mg) 75, sat. fat (g) 7, carb. (g) 32, fiber (g) 7, pro. (g) 22, sodium (mg) 1191, Percent Daily Values are based on a 2,000 calorie diet
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