Superfast Chicken Posole

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 1/2 cups soup, 2 tablespoons avocado, and 1 radish)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 290
  • Fat: 11.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 2g
  • Protein: 28.2g
  • Carbohydrate: 20.2g
  • Fiber: 4.5g
  • Cholesterol: 60mg
  • Iron: 2.4mg
  • Sodium: 452mg
  • Calcium: 62mg

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 (8-ounce) package prechopped onion and celery mix
  • 4 canned tomatillos, drained and coarsely chopped
  • 2 (14-ounce) cans fat-free, lower-sodium chicken broth
  • 1 (15-ounce) can white hominy, rinsed and drained
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 ripe peeled avocado, diced
  • 4 radishes, thinly sliced
  • Cilantro leaves (optional)

Preparation

  1. 1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired.
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