Quick Chicken Posole
2
- Prep Time15 min
- Total Time35 min
- Makes6 to 8 servings
Photo, Roberto Caruso.
A spicy chicken and bean soup that’s perfect for big-batch cooking or when you have a few guests over.
Ingredients
3 tbsp olive oil, divided
1 onion, thinly sliced
1 jalapeño, seeded, thinly sliced (optional)
2 garlic cloves, minced
1 tsp cumin seeds, crushed (see Kitchen Tip)
900 mL low-sodium chicken broth
454 g skinless, boneless chicken thighs, halved crosswise
796-mL can diced tomatoes
1 cup canned hominy or navy beans, drained and rinsed
2 tbsp lime juice
cilantro, (optional)
queso fresco cheese, (optional)
sliced radishes, (optional)
strips of tortilla, (optional)
diced avocado, (optional)
Instructions
HEAT 1 tbsp oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, 4 min. Add jalapeno, garlic and cumin and cook, stirring, for 2 min. Add broth and chicken and bring to a simmer. Poach chicken, turning a few times, until no longer pink inside, 10 min.
REMOVE chicken to a plate and shred with 2 forks. Skim broth and discard any scum with spoon.
STIR tomatoes, hominy and chicken into broth and cook until heated through, 4 min. Stir in lime juice and remaining 2 tbsp oil. Serve with cilantro, queso fresco, tortilla strips, radish and avocado on the side.
How to spatchcock a chicken
Nutrition (per serving)
Calories 140, Protein 14g, Carbohydrates 10g, Fat 5g, Fibre 2g, Sodium 498mg.
Excellent source of folate.
Kitchen Tip: Place cumin seeds on cutting board and crush with bottom of small saucepan or frying pan.
Kitchen Tip: This recipe makes enough for a second dinner or the best bag lunch.
Get more of our best chicken soup recipes.
Get more of our best chicken thigh recipes.
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