KarenMA
10-20-2005, 07:17 PM
This is awesome and cooks up quick. 30 mins from start to finish including the chopping and stuff (I had some leftover roasted chicken I could use).
You have got to try this, it is so good.
Mexican Chicken Soup
If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.
2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
I didn't have all the ingredients and we like things kind of spicy so here are some subs that I made.
I added a finely diced pablano pepper in with the onions and stuff
I added a finely diced Chipotle pepper in with the onions and stuff
I eliminated half of the chili powder and subbed 1/2 TBSP of texan chipotle powder
I didn't have canned chilis so I eliminated it.
I used frozen corn
I crisped up a couple of corn tortillas to break over the bowl of soup
I will put a dollop of sour cream on top of the soup bowl as well with maybe a little chopped cilantro.
You have got to try this, it is so good.
Mexican Chicken Soup
If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.
2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
I didn't have all the ingredients and we like things kind of spicy so here are some subs that I made.
I added a finely diced pablano pepper in with the onions and stuff
I added a finely diced Chipotle pepper in with the onions and stuff
I eliminated half of the chili powder and subbed 1/2 TBSP of texan chipotle powder
I didn't have canned chilis so I eliminated it.
I used frozen corn
I crisped up a couple of corn tortillas to break over the bowl of soup
I will put a dollop of sour cream on top of the soup bowl as well with maybe a little chopped cilantro.