Quick and Easy 20-Minute Chicken Posole recipe

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Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 teaspoons dried oregano
½ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can white hominy
1 (7 ounce) can chopped green chile peppers, drained
1 (2 ounce) can sliced black olives, drained
¾ pound skinless, boneless chicken breast meat - cut into cubes

Nutrition Info

174.1 calories
carbohydrate: 16.1 g
cholesterol: 36 mg
fat: 5 g
fiber: 3.1 g
protein: 15.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1229.8 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender.

  2. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

This is a quick and interesting recipe to prepare posole for unexpected guests or to take to a potluck party. My husband loves it. I have played around with this recipe A LOT. You can use 1 (10 ounce) package of frozen corn instead of hominy, or delete the chilies or olives. I prepare mine depending on whether children are going to eat it or not.

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