Chicken Posole Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken broth | |
| ½ lbs. boneless skinless thigh meat, cut into cubes | |
| 2 tablespoons olive oil | |
| 2 tablespoons all-purpose flour | |
| 1 clove minced garlic | Washed, peeled and minced |
| 1 teaspoon ground cumin | |
| ¼ cup mild green chili peppers | |
| ½ cup white onion | Washed, peeled and diced |
| 1 tablespoon dried cilantro | |
| 2 teaspoons chili powder | |
| 2 cups red enchilada sauce | |
| 2 cups Mexican style diced canned tomatoes, no added salt | |
| 2 cups white or yellow hominy | |
| 1 cup corn tortilla chips | |
| ½ cup . Shredded Monterey Jack Cheese | |
| ¼ cup green onion | Washed, trimmed and chopped. |
| ¼ cup light sour cream (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes. Add the garlic, cumin and flour. Mix well. | |
| 2 | Add the broth, hominy, chili peppers, onion chili powder, tomatoes, cilantro, and sauce. Reduce heat to low and simmer for 20-30 minutes or longer. | Cook until internal temperature reaches 165°F. |
| 3 | To serve, scoop into bowl and top with tortilla chips, cheese, and green onion. Top with sour cream |
Posted in Soup Recipes
