HEARTY CHICKEN AND POZOLE SOUP

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

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Ingredients

Item/Count

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
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” 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

Directions

  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 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.
  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.