Quick and Easy Chicken Pozole

Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 713 Calories

Ingredients

• 3 tablespoons vegetable oil
• 1 ½ teaspoons ground cumin
• ¼ teaspoon dried oregano
• 1 lime, cut into wedges
• 2 (15 ounce) cans white hominy, drained
• 1 red onion, finely chopped
• 1 large yellow onion, chopped
• 1 Avocado, diced
• 4 garlic cloves, minced
• ½ cup chopped fresh cilantro leaves
• 3 (5 ounce) cans premium white chicken breast
• 3 teaspoons ground coriander
• 1 (4.5 ounce) can chopped green chiles
• ½ (14.5 ounce) can chopped tomatoes
• 1 (7 ounce) can salsa verde
• 2 (14 ounce) cans low-sodium chicken broth
• Kosher salt and cracked black pepper
• ½ cup Mexican crema or sour cream
• Crushed tortilla chips
• Thinly sliced radishes

Recipe Instructions

Step 1

In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.

Step 2

To serve, divide among 4 bowls and garnish as desired.