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 garlicWashed, peeled and minced
1 teaspoon ground cumin
¼ cup mild green chili peppers
½ cup white onionWashed, 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 onionWashed, trimmed and chopped. 
¼ cup light sour cream (optional)
For plant based: Use plant based chicken, vegetable broth, plant based cheese and plant based sour cream. For gluten free: use gluten free broth and gluten free all purpose flour.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In 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.
2Add 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.
3To serve, scoop into bowl and top with tortilla chips, cheese, and green onion. Top with sour cream 
To make this recipe gluten free: Use GF broth and GF flour. Always check all ingredients to be sure they are gluten free.
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Jacqueline Larson M.S., R.D.N. and Associates