Spicy Mexican Chicken Posole
Warm and inviting, this Spicy Mexican Chicken Posole is a hearty twist on the traditional chicken soup. Infused with robust flavors from chili powder and cumin, every spoonful is packed with tender chicken, zesty green chilies, and the unique texture of posole, also known as hominy. Ideal for those chilly winter days, this soup serves not only as a comforting meal, but also as a delightful escape from mundane soups. Top it off with fresh cilantro and a squeeze of lime for an extra burst of flavor that will brighten your day.
N/A
Servings
275
Calories
16
Ingredients
Ingredients
Canola Oil
2 tablespoons (for sautéing)
Medium Onions
2 (chopped)
Celery
2 stalks (chopped)
Garlic
3 cloves (minced)
Chili Powder
1 tablespoon (for flavor)
Ground Cumin
1 teaspoon (for flavor)
Low Sodium Chicken Broth
8 cups (as base)
Canned Green Chilies
4 ounces (for spice)
Posole (Hominy)
2 (15 1/2 ounce) cans (drained and mixed (yellow and white))
Whole Canned Tomatoes
1 (15 ounce) can (roughly chopped)
Dried Oregano
1 teaspoon (for flavor)
Boneless Skinless Chicken Thighs
1 lb (for protein)
Fresh Cilantro Leaves
1/4 cup (chopped)
Lime
1 (juiced)
Kosher Salt
to taste (for seasoning)
Fresh Ground Black Pepper
to taste (for seasoning)
Instructions
1
In a large saucepan, heat the canola oil over medium heat.
2
Season the boneless skinless chicken thighs with salt and pepper, then add them to the saucepan to brown for about 5-7 minutes on each side until golden.
3
Remove the chicken from the pan, let it cool slightly, then cut it into bite-sized pieces.
4
In the same pan, add the chopped onions, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
5
Transfer the sautéed vegetables and the browned chicken into a crockpot.
6
Pour in the low sodium chicken broth and stir in the chili powder and ground cumin.
7
Add the canned green chilies, chopped tomatoes, and dried oregano to the mixture.
8
Cover and cook on 'low' for 4 hours.
9
30 minutes before serving, stir in the drained posole to heat through.
10
Just before serving, add the fresh chopped cilantro and squeeze the juice of one lime into the soup.
11
Taste and adjust seasoning with additional kosher salt and fresh ground black pepper as needed.
12
Serve the soup hot, garnished with extra cilantro if desired.
Nutrition Information
8.3g
Fat
21.7g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Mexican Chicken Posole?
It is a hearty chicken soup variation featuring robust flavors from chili powder, cumin, and posole (hominy).
What are the main ingredients in this recipe?
The main ingredients include chicken thighs, hominy, chicken broth, canned green chilies, tomatoes, and various spices.
How many calories are in one serving?
Each serving contains approximately 275 calories.
What is the protein content of the Spicy Mexican Chicken Posole?
This recipe provides 27.5g of protein per serving.
How much fat is in this soup?
There is 8.3g of fat per serving.
How many carbohydrates are in a serving?
There are 21.7g of carbohydrates per serving.
What kind of chicken should I use?
The recipe calls for 1 lb of boneless skinless chicken thighs.
What is posole?
Posole, also known as hominy, consists of dried maize kernels that have been treated with an alkali.
How long should I cook the soup in a crockpot?
The soup should be covered and cooked on the 'low' setting for 4 hours.
When do I add the hominy to the crockpot?
Add the drained posole (hominy) 30 minutes before you are ready to serve the soup.
How do I prepare the chicken initially?
Season the chicken thighs with salt and pepper, brown them in canola oil for 5-7 minutes per side, then cut into bite-sized pieces.
What vegetables are sautéed for the base?
The recipe uses 2 chopped medium onions, 2 stalks of chopped celery, and 3 cloves of minced garlic.
What type of broth is recommended?
The recipe specifies using 8 cups of low sodium chicken broth.
What spices are used for seasoning?
Key spices include 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano.
How many cans of hominy are needed?
You will need two 15.5 ounce cans of drained posole.
Is lime used in this recipe?
Yes, the juice of one lime is squeezed into the soup just before serving for a burst of flavor.
What type of tomatoes should I use?
Use one 15-ounce can of whole canned tomatoes, roughly chopped.
Can I add fresh cilantro?
Yes, 1/4 cup of fresh chopped cilantro is added at the end, with more available for garnish.
What type of oil is best for browning the chicken?
The recipe recommends using 2 tablespoons of canola oil.
Should I drain the green chilies?
The recipe calls for 4 ounces of canned green chilies added directly to the mixture for spice.
How do I adjust the final seasoning?
Taste the soup at the end and add kosher salt and fresh ground black pepper as needed.
How long should I sauté the vegetables?
Sauté the onions, celery, and garlic for about 5 minutes until they are soft and fragrant.
What is the first step in making this posole?
The first step is heating the canola oil in a large saucepan over medium heat.
Is this soup suitable for winter?
Yes, it is specifically described as an ideal and comforting meal for chilly winter days.
Can I use different types of hominy?
The recipe suggests a mix of yellow and white hominy for texture and visual variety.
What is the total number of ingredients?
There are 16 ingredients in this Spicy Mexican Chicken Posole recipe.
Do I cook the chicken completely in the saucepan?
No, you only brown it for 5-7 minutes per side; the cooking process completes in the crockpot.
What size should the chicken pieces be?
After browning, the chicken should be cut into bite-sized pieces.
Is the soup served hot?
Yes, the soup should be served hot and can be garnished with extra cilantro.
What categories does this recipe fall into?
This recipe is categorized as a soup, a chicken dish, Mexican cuisine, and a crockpot meal.