Mexican Pozole Soup

Serves 4–6

You'll Need
  • 2 boneless chicken breasts
  • 1 medium onion, chopped fine
  • 2 cloves garlic, unpeeled
  • 1 tbsp cumin
  • ¼ tsp oregano
  • 4–5 cups sodium-reduced chicken stock
  • 2 tbsp olive oil
  • ½ tbsp salt
  • 4 cups canned white hominy, drained *
  • 1–2 tbsp chili powder

Garnishes (optional)

  • 1 cup lettuce, shredded
  • 1 tomato, chopped
  • 1 avocado, peeled and diced
  • ½ cup sour cream
  • ½ cup cheddar cheese, shredded
  • Tortilla chips
  • 2 Tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges
Preparation
  • Place chicken breasts in a large frying pan or skillet.
  • Fill the skillet with water, so that the chicken breasts are just covered.
  • Add onion, garlic, cumin and oregano and simmer until the chicken breasts are cooked.
  • Remove chicken breasts from the pan and pour the remaining liquid from the frying pan into a large soup pot.
  • Once cool enough to handle, remove (or pull) the meat from the chicken breasts in flakes or chunks and place the chicken pieces in the soup pot.
  • Add chicken stock, oil, salt, hominy, and chili powder.
  • Bring soup to a boil, reduce heat, and simmer for approximately 20 minutes.

When ready to serve, have your family members garnish their own soup with a variety of Mexican toppings, such as shredded lettuce, chopped tomato, sour cream, shredded cheddar cheese, tortilla chips, cilantro, or lime wedges. 

* Good to know: hominy is hulled corn kernels that have been stripped of their bran and germ. They can be found canned or dried in the Mexican section of your grocery store or alongside the canned vegetables. It’s low in saturated fat and high in fibre.