MEXICAN CHICKEN POSOLE SOUP RECIPE FOR YOU TODAY

MEXICAN CHICKEN POSOLE SOUP

Author: Liz DellaCroce 

Serves: 4

INGREDIENTS

• 1 medium onion - diced
• 2 medium carrots - diced
• 1 red pepper - seeded and diced
• 3 cloves garlic - grated
• ½ teaspoon salt
• 2 chipotle peppers in adobo - seeded and minced
• 1 teaspoon smoked paprika
• ¼ teaspoon pepper
• 8 cups chicken broth - low sodium
• 12 ounces shredded cooked chicken breast (rotisserie works well)
• 14 ounce can fire roasted diced tomatoes
• 14 ounce can hominy - drained
• 4.25 ounce can diced green chilis - drained
• juice of one lime
• sliced radishes, diced scallions and minced cilantro - optional garnish to serve
• Corn Tortilla Chips

INSTRUCTIONS

1. Heat a large soup pot over medium heat and spray with cooking spray. Add onion, carrots, red pepper, garlic and salt. Cook until veggies begin to soften, 3-4 minutes.
2. Stir in chipotle peppers, smoked paprika and pepper.
3. Pour in chicken broth, shredded chicken, diced tomatoes, hominy, green chilis and lime juice. Bring to a boil then simmer for 20 minutes.
4. Garnish with sliced radishes, diced scallions and minced cilantro. Serve with 
5. Corn Tortilla Chips

NOTES

If you like foods on the mild side, reduce the chipotle peppers to one.