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

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Yellow onion, small chop 1 cup
Olive Oil 1 Tbs
Garlic, minced 1 tsp
Chicken stock or broth, low-sodium 16 oz
Cinnamon ¼ tsp
Cumin, ground ½ tsp
Pozole (Hominy) 16 oz can
Muy Fresco® Salsa one 3.5 oz container
Canned diced green chilies 4 oz can
Chicken, cooked, pulled into pieces no longer than 1” 1½ cups
Corn kernels, preferably fresh ½ cup
Lime juice, fresh ½ tsp
Salt, granulated ¾ tsp or to taste
Black pepper, ground ¼ tsp or to taste
Cilantro, minced 1 Tbs
Monterey Jack Cheese, shredded 1 cup


  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.