Chicken Pozole Soup
User Reviews
5
Chicken Pozole Soup
Description
Chicken Pozole Soup brings together shredded chicken, hominy, and a blend of Mexican spices in a savory broth base. Starting with olive oil sautéed onions and jalapeños seasoned with chili powder and cumin, the soup is enriched with diced tomatoes and chicken broth. After simmering, shredded cooked chicken and drained hominy are added to heat through, offering a tender and satisfying texture. Fresh lime juice and chopped cilantro finish the soup with brightness and herbal notes.
The soup is served traditionally with chopped cabbage which adds crunch and freshness. Toppings like shredded Monterey Jack or cheddar cheese, sour cream, diced avocado, and crunchy tortilla chips create a mix of cool creaminess and crispy textures to balance the warm, mildly spicy stew. The level of heat can be customized by adjusting jalapeño amount according to preference.
This recipe is a complete meal on its own and works well for warming comfort food. It can be spooned over the cabbage when serving to preserve varying textures or customized with preferred garnishes. The use of rotisserie or leftover chicken makes preparation easier, and the soup keeps well for leftovers.
The jalapeño peppers should be seeded or left with some seeds depending on desired spiciness. Simmering allows the flavors to meld and the onions to soften properly. Using low-sodium broth helps control the saltiness level.
Ingredients
- 1 1/2 Tbsp olive oil
- 1 yellow onion chopped (1 1/4 cups, medium
- 1-5 jalapeno pepper seeded and minced, to taste
- 3 garlic minced (1 Tbsp, cloves
- 1 1/2 tsp chili powder or more to taste
- 1 tsp cumin ground
- 6 cups chicken broth low-sodium
- 1 (14.5 oz) can diced tomatoes petite
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 1/2 cups chicken or left over chicken, shredded, cooked, rotisserie
- 1 (29 oz) can hominy drained and rinsed, Mexican style
- 1/4 cup cilantro chopped
- 1 Tbsp lime juice fresh
Serve with
- 1/2 cabbage chopped (cut into pieces about 3/4-inch, small
- 3/4 cup Monterey jack cheese or cheddar cheese; shredded
- 6 Tbsp sour cream
- 1 avocado diced
- 4 oz tortilla chips
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 5 minutes then add jalapeños, garlic, chili powder, and cumin and saute 1 minute longer.
- Pour in chicken broth, tomatoes and season with salt and pepper to taste.
- Bring mixture to a boil then reduce to medium-low, cover and simmer until onions are soft, about 10 minutes.
- Stir in chicken and hominy and heat through, about 1 - 2 minutes. Stir in cilantro and lime juice.
- To serve: place a handful of chopped cabbage in serving bowl laddle soup over cabbage, top with grated cheese, diced avocados, sour cream and serve warm with tortilla chips.
Notes
- Adjust jalapeño quantity to suit your heat preference; more jalapeños increase spiciness.
- Using leftover or rotisserie chicken speeds preparation and adds flavor.
- Serve immediately over chopped cabbage and with toppings to maintain contrasting textures.
User Reviews
Overall Rating
5
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