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Hearty Chicken and Pozole Soup

Using Muy Fresco® Salsa


Yield: 2 meal-sized (16 oz) or 4 small (8 oz) servings

  • 1 cup

    Yellow onion, small chop

  • 1 Tbs

    Olive Oil

  • 1 tsp

    Garlic, minced

  • 16 oz

    Chicken stock or broth, low-sodium

  • ¼ tsp


  • ½ tsp

    Cumin, ground

  • 16 oz can

    Pozole (Hominy)

  • one 3.5 oz container

    Muy Fresco® Salsa

  • 4 oz can

    Canned diced green chilies

  • 1½ cups

    Chicken, cooked, pulled into pieces no longer than 1”

  • ½ cup

    Corn kernels, preferably fresh

  • ½ tsp

    Lime juice, fresh

  • ¾ tsp or to taste

    Salt, granulated

  • ¼ tsp or to taste

    Black pepper, ground

  • 1 Tbs

    Cilantro, minced

  • 1 cup

    Monterey Jack Cheese, shredded


  1. In a medium sauce pot, sweat the onion in olive oil over medium heat until translucent, 5-10 minutes. Add the chicken stock, cinnamon, and cumin. Increase heat to high.

  2. When the stock comes to a boil, empty the can of pozole, including the liquid, into pot. Add the Muy Fresco® Salsa and the can of green chilies, including any liquid, to the pot. Add the chicken, return the stock to a boil and reduce heat to medium.

  3. Add the corn kernels and lime juice and simmer for 2 minutes.

  4. Adjust seasoning with salt and pepper to taste and stir in the cilantro.

  5. Ladle into serving bowls and divide the cheese evenly of the top of the soup.

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