Mexican Chicken Pozole Soup

4.2 (13 ratings)

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Ingredients

1 medium onion (diced)
2 medium carrots (diced)
1 red pepper (seeded and diced)
3 cloves garlic (grated)
1/2 teaspoon salt
2 in chipotle peppers in adobo sauce (seeded and minced)
1 teaspoon smoked paprika
1/4 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)
1 juice of lime
sliced radishes (diced scallions and minced cilantro - optional garnish to serve)
Smoky Baked Corn Tortilla Chips - to serve

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 Smoky Baked Corn Tortilla Chips.