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Chicken Pozole with Avocado Garnish


Serves: 6

Prep Time: 15 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

This soup will please the whole family, but watch the sodium (most of it is from the hominy, broth and salsa).

Ingredients

1 1/2 pounds chicken thighs, boneless, skinless

1 onion(s), medium, chopped

4 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)

30 ounces hominy, canned, drained and rinsed

1 cup salsa

1 teaspoon chili powder

2 teaspoon oregano, Mexican dried

1 teaspoon cumin, ground

2 cups coleslaw mix (shredded carrots and cabbage)

4 radishes

1/4 cup cilantro, fresh, chopped

1/2 avocado(s), Haas or any

2 teaspoons olive oil

3 cloves garlic, fresh, minced

Preparation

Cut chicken into cubes. Place oil in a large soup pan over medium heat. Add chicken and brown for about 3 minutes, turning once. Add onion and garlic and stir. Cook for about 2 minutes. Add broth and bring to a low boil, then add salsa, hominy, cumin, chili powder, and Mexican oregano. Stir, then place cover on pot and simmer for 15 minutes. Serve in bowls with sliced radishes, coleslaw mixture, avocado and cilantro on top.

Nutrition

Per Serving About: 320 calories, 10 g fat, 3.5 g saturated fat, 0 g trans fat, 37 g protein, 24 g carbohydrates, 6 g dietary fiber, 1220 mg sodium


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