QUICK CHICKEN POSOLE
Prep 15 min. | Total 35 min.
Serves 6-8
This fast and easy soup makes enough for lunch tomorrow
(or dinner, if you don’t mind leftovers!).
3 tbsp olive oil, divided 1 onion, thinly sliced 1 jalapeno, seeded, thinly sliced (optional)
2 garlic cloves, minced
1 tsp cumin seeds, crushed (see Kitchen Tip)
900 mL low-sodium chicken broth
454 g skinless, boneless chicken thighs, halved crosswise 796-mL can diced tomatoes 1 cup canned hominy or navy beans, drained and rinsed 2 tbsp lime juice
Optional
cilantro queso fresco cheese sliced radishes strips of tortilla diced avocado
1. Heat 1 tbsp oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, 4 minutes. Add jalapeno, garlic and cumin and cook, stirring, for 2 minutes. Add broth and chicken and bring to a simmer. Poach chicken, turning a few times, until no longer pink inside, 10 minutes.
2. Remove chicken to a plate and shred with 2 forks. Skim broth and discard any scum with spoon.
3. Stir tomatoes, hominy and chicken into broth and cook until heated through, 4 minutes. Stir in lime juice and remaining 2 tbsp oil. Serve with cilantro, queso fresco, tortilla strips, radish and avocado on the side.
Kitchen Tip: Place cumin seeds on cutting board and crush with bottom of small saucepan or frying pan.