MEXICAN CHICKEN SOUP

Mexican Chicken Soup image

Rather like menudo without the tripe. Spicy and warm. Perfect for a winter day. Good for those who find traditional chicken soup too prosaic and bland. If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

Provided by Treven

Categories Chicken

Time 39m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
2 medium onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
8 cups canned low sodium chicken broth
4 ounces canned green chilies
2 (15 1/2 ounce) cans posole, drained (mix yellow and white)
1 (15 ounce) can whole canned tomatoes, roughly chopped
1 teaspoon dried oregano
1 lb boneless skinless chicken thighs
1/4 cup chopped fresh cilantro leaves
1 lime, juice of
kosher salt
fresh ground black pepper

Steps:

Heat the oil in a medium saucepan over medium heat.
Brown chicken and cut into small pieces.
Add to crockpot.
Saute onion, celery, and garlic until soft.
Add to crockpot.
Add broth, chili powder, and cumin.
Add the green chiles, tomatoes, and oregano.
Cook on'low' for 4 hours.
Add hominy 30 minutes before serving.
Add cilantro leaves, and lime juice just before serving.
Season, to taste, with salt and pepper.
Serve hot.

Nutrition Facts : Calories 229.5, Fat 10.1, SaturatedFat 1.7, Cholesterol 63, Sodium 279.7, Carbohydrate 14.5, Fiber 2.3, Sugar 5.3, Protein 23.1

*** Explore more Mexican Chicken Soup Recipes »

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