Quick And Easy Chicken Pozole Recipes

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EASY CHICKEN POSOLE



Easy Chicken Posole image

It doesn't get simpler than this quick take on the classic Mexican soup, especially if you use store-bought broth and rotisserie chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 10m

Yield Makes 6 cups

Number Of Ingredients 7

1 quart Basic Chicken Stock or store-bought low-sodium chicken broth
1/4 cup guajillo chile salsa, such as Frontera
1 (15-ounce) can hominy, rinsed and drained
1 1/2 teaspoons sherry vinegar
1 cup shredded cooked chicken
Kosher salt and freshly ground pepper
Cilantro sprigs, for serving

Steps:

  • In a saucepan, bring stock to a simmer. Stir in salsa, hominy, sherry vinegar, and chicken. Cook until chicken and hominy are heated through, about 1 minute. Season with salt and pepper. Serve with cilantro.

EASY CHICKEN POSOLE



Easy Chicken Posole image

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

Provided by Dorothy Denise Garcia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

2 ½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

Steps:

  • Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
  • Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 g

QUICK AND EASY CHICKEN POZOLE



Quick and Easy Chicken Pozole image

Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.

Provided by Cans Get You Cooking®

Categories     Cans Get You Cooking®

Time 35m

Yield 4

Number Of Ingredients 20

3 (5 ounce) cans premium white chicken breast
3 tablespoons vegetable oil
1 large yellow onion, chopped
4 garlic cloves, minced
¼ teaspoon dried oregano
3 teaspoons ground coriander
1 ½ teaspoons ground cumin
1 (4.5 ounce) can chopped green chiles
½ (14.5 ounce) can chopped tomatoes
1 (7 ounce) can salsa verde
2 (15 ounce) cans white hominy, drained
2 (14 ounce) cans low-sodium chicken broth
Kosher salt and cracked black pepper
1 red onion, finely chopped
1 lime, cut into wedges
½ cup Mexican crema or sour cream
Crushed tortilla chips
½ cup chopped fresh cilantro leaves
Thinly sliced radishes
1 avocado, diced

Steps:

  • In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.
  • To serve, divide among 4 bowls and garnish as desired.

Nutrition Facts : Calories 713.2 calories, Carbohydrate 55.1 g, Cholesterol 110.1 mg, Fat 40.8 g, Fiber 12.4 g, Protein 33.5 g, SaturatedFat 12.9 g, Sodium 1823.4 mg, Sugar 13 g

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