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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Ingredients
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    2   teaspoons 
    vegetable oil
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    3/4  cup 
    chopped onion
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    2   teaspoons 
    ground cumin
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    1   teaspoon 
    hot chili powder
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    4   cups 
    chopped cooked chicken
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    2  14  ounce cans 
    reduced-sodium chicken broth
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    1  28  ounce can 
    plum-shape peeled tomatoes in puree, undrained and cut up
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    1  15  ounce can 
    yellow or white hominy, drained
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    1  10  ounce package 
    frozen whole kernel corn
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    2  4  ounce can 
    diced green chile peppers, drained
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    Lime wedges (optional)
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    1   cup 
    shredded Mexican-style four-cheese blend (4 ounces)
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    Halved grape tomatoes, snipped fresh cilantro, sliced avocado, and/or corn tortilla chips

Directions
1.
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.
2.
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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