2 meal-sized (16 oz) or 4 small (8 oz) servings
Yellow onion, small chop
Chicken stock or broth, low-sodium
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”
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 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.