Mexican Chicken Posole
A hearty and flavorful Mexican soup featuring tender chicken and hominy in a rich, chili-infused tomato broth. Perfect for a quick, satisfying meal.
30 mins
4 servings
Ingredients
- 1 cup Cooked, Shredded Chicken
- 2 ¾ tablespoons Cilantro (Fresh)
- ¾ Lime
- ¾ Yellow Onion
- 1 ½ tablespoons All-Purpose Flour
- 3 ounces Green Chiles
- 10 ounces Hominy
- 2 cups Chicken Broth/Stock
- ¼ cup Tomato Paste
- ⅛ teaspoon Cayenne Pepper
- 1 ½ tablespoons Chili Powder
- ⅓ teaspoon Cumin
- ⅓ teaspoon Garlic Powder
- 1 ½ tablespoons Olive Oil
- ½ teaspoon Salt
- 1 ½ cups Water
Directions
- Gather and prep all ingredients.
- Finely dice the yellow onion, then add it to a large soup pot along with the olive oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent.
- Add the all-purpose flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
- Add the water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
- Finally, add the chicken broth, cooked shredded chicken, diced green chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes). Taste and adjust the seasoning accordingly.
- Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
