Chicken Pozole Soup
Ingredients
- 1¼ lb skinless, boneless chicken breast halves, cut into 1-inch pieces
- ½ tsp dried oregano leaves, crushed
- ½ tsp paprika
- 2 Tbsp olive oil
- 1 large onion, chopped (about 1 cup)
- 1 jalapeño pepper, seeded and chopped (about 1 Tbsp)
- 3 cloves garlic, minced
- 1 carton (32 oz) chicken broth
- 2 cans (about 4 oz each) green chiles, drained
- 1½ tsp ground cumin
- ½ cup chopped fresh cilantro leaves
- 1 can (15 oz) white hominy, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 Tbsp lime juice
- 1 cup shredded green cabbage
- 6 large radishes, thinly sliced (about ½ cup)
Instructions
- Season the chicken as desired. Sprinkle the chicken with the oregano and paprika.
- Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Remove the chicken from the skillet.
- Reduce the heat to medium. Heat the remaining 1 Tbsp oil in the skillet. Add the onion and jalapeño pepper and cook for 5 minutes or until the onion is tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
- Spoon the onion mixture into a blender. Add ½ cup broth, the green chiles and cilantro. Cover and blend until the mixture is smooth.
- Cook the blended onion mixture and ½ tsp cumin in a 4-quart saucepan over medium heat for 5 minutes or until thickened, stirring often. Stir in the remaining broth, remaining 1 tsp cumin, the hominy and beans and heat to a boil. Reduce the heat to medium-low.
- Add the chicken and cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Stir in the lime juice. Season to taste. Top with the cabbage and radishes before serving. Serve with hot pepper sauce.
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