Chicken Pozole Soup

Ingredients

• 1 1/2 Tbsp olive oil
• 1 medium yellow onion, chopped (1 1/4 cups)
• 1-5 jalapeños (to taste), seeded and minced
• 3 garlic cloves, minced (1 Tbsp)
• 1 1/2 tsp chili powder, or more to taste
• 1 tsp ground cumin
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can petite diced tomatoes
• Salt and freshly ground black pepper, to taste
• 2 1/2 cups shredded cooked rotisserie chicken (or left over chicken)
• 1 (29 oz) can Mexican Style hominy, drained and rinsed
• 1/4 cup chopped cilantro
• 1 Tbsp fresh lime juice

Serve with

• 1/2 small cabbage, chopped (cut into pieces about 3/4-inch)
• 3/4 cup shredded monterey jack or cheddar cheese
• 6 Tbsp sour cream
• 1 avocado, diced
• 4 oz tortilla chips

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onion and saute 5 minutes then add jalapeños, garlic, chili powder, and cumin and saute 1 minute longer.
2. Pour in chicken broth, tomatoes and season with salt and pepper to taste.
3. Bring mixture to a boil then reduce to medium-low, cover and simmer until onions are soft, about 10 minutes.
4. Stir in chicken and hominy and heat through, about 1 – 2 minutes. Stir in cilantro and lime juice.
5. To serve: place a handful of chopped cabbage in serving bowl laddle soup over cabbage, top with grated cheese, diced avocados, sour cream and serve warm with tortilla chips.