This easy chicken posole recipe is a comforting and flavorful Mexican soup that you can make in no time. Made with tender chicken, hominy, and a blend of aromatic spices, this dish is perfect for a weeknight meal or a hearty family dinner. Serve it with your favorite toppings like avocado, cilantro, and lime for an authentic and satisfying meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) white hominy, drained
- 4 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 can (4 ounces) chopped green chilies
- Optional toppings: chopped fresh cilantro, sliced avocado, lime wedges, tortilla chips
Directions
- In a large pot, heat the olive oil over medium heat. Add the chicken and cook until browned. Remove from the pot and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until translucent.
- Add the cumin, oregano, chili powder, salt, and black pepper. Stir to combine.
- Add the browned chicken back to the pot, along with the hominy, chicken broth, diced tomatoes, and green chilies. Stir well.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld together.
- Serve hot, garnished with chopped fresh cilantro, sliced avocado, lime wedges, and tortilla chips, if desired.
