Chicken Pozole Soup

Chicken Pozole Soup is hearty and loaded with flavor + the addition of toppings adds to it’s nutritional value — be sure to include chopped cabbage which adds a crisp texture to the soup. I did cut the recipe in half making it just enough for two with leftovers for lunch the next day.  

Chicken Pozole Soup     6 servings, about 12 cups 

2 tablespoons extra-virgin olive oil

1 cup diced carrots

1 medium onion, diced

1 red pepper, diced 

2 cloves garlic, minced 

1 tablespoon minced fresh cilantro or 1 teaspoon dried 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

Pinch of red pepper flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken broth

1 (14.5-ounce) can crushed or diced tomatoes 

2 cups shredded cooked chicken 

One 15.5-ounce can white hominy, drained 

 

Serve with any or all of the following:

Shredded cabbage, shredded Monterey jack or Cheddar cheese, diced avocado, sliced green onions, thinly sliced radishes, sliced jalapeños, fresh cilantro leaves, tortilla chips, sour cream, tot sauce, lime slices for squeezing over soup

1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, onions and red pepper; cook until softened, adding garlic near the end. 
   
2. Stir in the seasonings. Raise the heat to high and cook, stirring frequently, for 1 minute. 
3. Add the tomato paste and fry until the color deepens, about 1 minute. 
4. Add the chicken stock, tomatoes, shredded chicken and hominy Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Taste and adjust the seasonings. Note: I made the soup and then transferred to a slow cooker set on low to simmer through the afternoon.
   
5. To serve: Dish up in bowls and set out toppings for everyone to garnish as desired.
   

Recipe without photos . . . Chicken Pozole Soup     6 servings, about 12 cups 

2 tablespoons extra-virgin olive oil

1 cup diced carrots

1 medium onion, diced

1 red pepper, diced 

2 cloves garlic, minced 

1 tablespoon minced fresh cilantro or 1 teaspoon dried 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

Pinch of red pepper flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken broth

1 (14.5-ounce) can crushed or diced tomatoes 

2 cups shredded cooked chicken 

One 15.5-ounce can white hominy, drained 

 

Serve with any or all of the following:

Shredded cabbage, shredded Monterey jack or Cheddar cheese, diced avocado, sliced green onions, thinly sliced radishes, sliced jalapeños, fresh cilantro leaves, tortilla chips, sour cream, tot sauce, lime slices for squeezing over soup

1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, onions and red pepper; cook until softened, adding garlic near the end. 
2. Stir in the seasonings. Raise the heat to high and cook, stirring frequently, for 1 minute. 
3. Add the tomato paste and fry until the color deepens, about 1 minute. 
4. Add the chicken stock, tomatoes, shredded chicken and hominy Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Taste and adjust the seasonings. Note: I made the soup and then transferred to a slow cooker set on low to simmer through the afternoon.
5. To serve: Dish up in bowls and set out toppings for everyone to garnish as desired.