Description
A twist on the traditional Mexican chicken pozole soup, this dish is chock full of nutritious veggies, chicken and flavor!
Ingredients
Units
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- 2 lbs boneless, skinless chicken breasts
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1 tablespoons extra virgin olive oil
- 2 carrots, peeled and diced
- 2 celery ribs, peeled and diced
- 1/2 yellow onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 4 ounces green chilis, drained
- 15 ounces canned hominy, drained
- 15 ounces canned diced tomatoes
- 1 cup fire roasted corn, thawed or drained
- 1 cup peas, thawed or drained
- 1 1/2 teaspoons ground cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/4 ground Mexican oregano
- 6 cups chicken broth
- 2 tablespoons lime juice
- 1/4 cup white wine or white wine vinegar
- Coarse salt, ground black pepper to taste
- Cilantro, roughly chopped for garnish
Instructions
- Pat chicken breasts dry and season with salt and pepper on both sides. In a large pot or dutch oven, heat olive oil over medium high heat. Add the chicken to the skillet and sear for 4-5 minutes on each side, until browned. Remove chicken to a plate and set aside.
- Pour half of the white wine into the pot, scraping up any browned bits on the bottom of the pan.
- Add onion, celery, carrots, and bell pepper to the pot. Cook for 5 minutes until veggies are softened, stirring frequently.
- Add garlic and cook 1 to 2 minutes until fragrant.
- Stir in chilis, tomatoes, hominy, corn, chili powder, cumin, coriander, oregano, chicken broth, lime juice and white wine. Add chicken back to the pot. Bring to a boil, reduce to a simmer and cover. Let cook for 20 minutes, stirring occasionally.
- After 20 minutes, add peas and salt and pepper to taste. Shred chicken with two forks. Garnish with cilantro and serve!
- Prep Time: 10 minutes
- Cook Time: 30 minutes