2 meal-sized (16 oz) or 4 small (8 oz) servings
Yellow onion, small chop
Chicken stock or broth, low-sodium
16 oz can
AFP Muy Fresco Medium Salsa
one 3.5 oz container
Canned diced green chilies
4 oz can
Chicken, cooked, pulled into pieces no longer than 1”
Corn kernels, preferably fresh
Lime juice, fresh
¾ tsp or to taste
Black pepper, ground
¼ tsp or to taste
Monterey Jack Cheese, shredded
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.
When the stock comes to a boil, empty the can of pozole, including the liquid, into pot. Add the AFP 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.
Add the corn kernels and lime juice and simmer for 2 minutes.
Adjust seasoning with salt and pepper to taste and stir in the cilantro.
Ladle into serving bowls and divide the cheese evenly of the top of the soup.