Chicken Pozole for People (Like Myself) That Hate Hominy |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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It seems like almost every soup recipe I eat has beans in it. I'm not complaining, mind you, but this is a nice change. Healthy pozole that also looks pretty in a bowl! Ingredients:
1 onion, thinly sliced |
1 tablespoon olive oil |
2 teaspoons oregano, dried |
1 garlic clove |
1/2 teaspoon cumin |
28 ounces chicken broth, roughly 2 cans |
10 ounces corn, frozen package |
4 ounces green chilies, small can undrained |
2 1/4 ounces olives, sliced small can |
3/4 lb boneless skinless chicken breast |
cilantro (optional) |
Directions:
1. Combine onion, oil, oregano, garlic and cumin in larpot. Cover and cook over medium heat about 6 minutes or until onion is tender, stirring occasionally.
2. Stir broth, corn, chilies and olives into onion mizture. Cover and bring to a boil over high heat.
3. While soup is cooking, cut chicken into thin strips. Add to soup. Recude heat to medium-low and cook for 3-4 minutes or until chicken is no longer pink.
4. Sprinkle with cilantro if that floats your boat. Also, to kick up the heat use two cans of chilies.
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