Best Easy Chicken Posole Recipes
QUICK AND EASY 20-MINUTE CHICKEN POSOLE
This is a quick and interesting recipe to prepare posole for unexpected guests or to take to a potluck party. My husband loves it. I have played around with this recipe A LOT. You can use 1 (10 ounce) package of frozen corn instead of hominy, or delete the chilies or olives. I prepare mine depending on whether children are going to eat it or not.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender.
- Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
Nutrition Facts : Calories 174.1 calories, Carbohydrate 16.1 g, Cholesterol 36 mg, Fat 5 g, Fiber 3.1 g, Protein 15.6 g, SaturatedFat 0.7 g, Sodium 1229.8 mg, Sugar 4.1 g
EASY CHICKEN POSOLE
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
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
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
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
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