MEXICAN CHICKEN SOUP

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Mexican Chicken Soup image

If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
  • Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

Nutrition Facts : Calories 250 calorie, Fat 11 grams, SaturatedFat 1 grams, Carbohydrate 25 grams, Fiber 5 grams

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