Posole Chicken Soup

Recipe

Soup, Chili & Stew
Posole Chicken Soup

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Bowl of soup garnished with tortilla chips and avocado chunks

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3.71 out of 5 stars
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17 ratings

Recipe Data

16
Servings

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    Description

    Smoky spices and peppers gives posole a mild heat that can be tamed with a dollop of sour cream and sprinkling of shredded cheese.

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    2(32 oz each) cartons Hy-Vee chicken broth
    2(15.5 oz each) cans Hy-Vee white hominy, drained
    2(14.5 oz each) cans Hy-Vee fire-roasted diced tomatoes
    1 can(s)chipotle peppers in adobo sauce
    2 ½ c.chopped fresh cilantro, divided
    1 tsp.Hy-Vee dried oregano
    1Hy-Vee rotisserie chicken, skin removed, deboned and chopped
    3 tbsp.Hy-Vee Select olive oil
    1 c.chopped baby carrots
    2 c.diced yellow onion, divided
    1poblano pepper, seeded and diced
    2avocados, seeded and chopped
    2 c.Hy-Vee Mexican shredded cheese
    2 c.crushed Hy-Vee tortilla chips
    1 c.Hy-Vee sour cream, optional

    Directions

    1. In a large stockpot, combine broth, hominy, tomatoes, 2 teaspoons adobo sauce (save extra for another use), 2 cups cilantro, oregano and chicken. Heat through over medium-high heat.
    2. In a large skillet, heat olive oil. Sauté carrots, 1 cup onion and poblano pepper about 5 minutes or until tender. Add to stockpot.
    3. Allow to heat through and serve hot.
    4. Top with avocado, cheese, tortilla chips, remaining diced onion, remaining cilantro and if desired, sour cream.

    Nutrition facts

    Servings

    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 30mg
    • Sodium: 1230mg
    • Total Carbohydrates: 25g
    • Protein: 12g

    Daily Values

    0%
    Vitamin A 45%
    0%
    Vitamin C 35%
    0%
    Iron 4%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Spring 2012.