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 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.