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.