Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 7

This Mexican soup was rated 5 stars because it's quick and packed with flavor. One reader called this Posole recipe "a Mexican chicken noodle soup."

Jim Peterson
Recipe by Cooking Light January 2003

Gallery

Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.

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  • Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

233 calories; calories from fat 16%; fat 4.1g; saturated fat 1.3g; mono fat 0.7g; poly fat 0.8g; protein 31.8g; carbohydrates 19.4g; fiber 4g; cholesterol 79mg; iron 1.8mg; sodium 548mg; calcium 46mg.
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