Quick and Easy Chicken Pozole recipe

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Ingredients

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

Nutrition Info

713.2 calories
carbohydrate: 55.1 g
cholesterol: 110.1 mg
fat: 40.8 g
fiber: 12.4 g
protein: 33.5 g
saturatedFat: 12.9 g
servingSize: -
sodium: 1823.4 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

Recipe Yield

4 servings

Recipe Note

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.

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