Categorized:
- Mexican and Southwestern
- Soups
Tagged:
- cabbage
- chicken
- cilantro
- hominy
- jalapeno
- tomatoes
Chicken Pozole Soup
Ingredients
- 1 1/2 Tbsp olive oil
- 1 medium yellow onion, chopped (1 1/4 cups)
- 1-5 jalapeños (to taste*), seeded and minced
- 3 garlic cloves, minced (1 Tbsp)
- 1 1/2 tsp chili powder, or more to taste
- 1 tsp ground cumin
- 6 cups low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- Salt and freshly ground black pepper, to taste
- 2 1/2 cups shredded cooked rotisserie chicken (or left over chicken)
- 1 (29 oz) can Mexican Style hominy, drained and rinsed
- 1/4 cup chopped cilantro
- 1 Tbsp fresh lime juice
Serve with
- 1/2 small cabbage, chopped (cut into pieces about 3/4-inch)
- 3/4 cup shredded monterey jack or cheddar cheese
- 6 Tbsp sour cream
- 1 avocado, diced
- 4 oz tortilla chips
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 5 minutes then add jalapeños, garlic, chili powder, and cumin and saute 1 minute longer.
- Pour in chicken broth, tomatoes and season with salt and pepper to taste.
- Bring mixture to a boil then reduce to medium-low, cover and simmer until onions are soft, about 10 minutes.
- Stir in chicken and hominy and heat through, about 1 - 2 minutes. Stir in cilantro and lime juice.
- To serve: place a handful of chopped cabbage in serving bowl laddle soup over cabbage, top with grated cheese, diced avocados, sour cream and serve warm with tortilla chips.
Notes
Copyright 2026 Cooking Classy
