Mexican Pozole Soup

Mexican Pozole Soup

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
  • 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

Prep and Cook

  • 1
    Place chicken breasts in a large frying pan or skillet.
  • 2
    Fill the skillet with water, so that the chicken breasts are just covered.
  • 3
    Add onion, garlic, cumin and oregano and simmer until the chicken breasts are cooked.
  • 4
    Remove chicken breasts from the pan and pour the remaining liquid from the frying pan into a large soup pot.
  • 5
    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.
  • 6
    Add chicken stock, oil, salt, hominy, and chili powder.
  • 7
    Bring soup to a boil, reduce heat, and simmer for approximately 20 minutes.

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