Easy Chicken Posole
Serves 6 to 8
Time 1 hr
This big pot of soulful Mexican-style soup can be prepared start to finish in well under an hour. It’s ideal for feeding a crowd or for cooking ahead for the week. If you wish, have thinly sliced radishes, shaved green cabbage, fresh cilantro, diced avocado and crispy corn tortilla strips on hand for garnishing.
Special Diets:
Ingredients
- 1 tablespoon neutral cooking oil
- 1 large onion, diced
- 5 poblano peppers, seeded and diced
- 5 garlic cloves, finely chopped
- 5 1/2 cups low-sodium chicken broth
- 1 1/2 pound boneless, skinless chicken breasts
- 1/2 teaspoon fine sea salt
- 5 cups thinly sliced Swiss chard leaves and stems (about 1/2 bunch)
- 1 (28.0-ounce) can hominy, drained and rinsed or 2 1/2 cups frozen corn kernels
- 3 tablespoons chopped fresh oregano leaves
- 1/8 teaspoon ancho chile powder or cayenne pepper
- 2 limes, cut into wedges
Method
Heat oil in a soup pot over medium-high heat.
Add onion, poblanos and garlic, and cook, stirring, until vegetables soften, 7 to 8 minutes.
Add broth, chicken and salt, and cook until chicken is tender and cooked through, about 20 minutes.
Transfer chicken with tongs to a cutting board and let cool 5 minutes.
Shred chicken with 2 forks and return it to the pot.
Add chard, hominy, oregano and ancho chile powder, and cook 5 minutes more.
Serve with lime wedges and additional garnishes of choice.
Nutritional Info:
Per serving: about 1 1/2 cups, 250 calories (60 from fat), 7g total fat, 1g saturated fat, 55mg cholesterol, 790mg sodium, 23g carbohydrates (6g dietary fiber, 1g sugar), 26g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon neutral cooking oil
- 1 large onion, diced
- 5 poblano peppers, seeded and diced
- 5 garlic cloves, finely chopped
- 5 1/2 cups low-sodium chicken broth
- 1 1/2 pound boneless, skinless chicken breasts
- 1/2 teaspoon fine sea salt
- 5 cups thinly sliced Swiss chard leaves and stems (about 1/2 bunch)
- 1 (28.0-ounce) can hominy, drained and rinsed or 2 1/2 cups frozen corn kernels
- 3 tablespoons chopped fresh oregano leaves
- 1/8 teaspoon ancho chile powder or cayenne pepper
- 2 limes, cut into wedges