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Spicy Chicken and Hominy Soup

This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently—my soup answers the age-old chili question, "Red or green?" by using both!—Janet Christine McDaniel, Arlington, Texas
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce
  • 2 cans (14-1/2 ounces each) chicken broth, divided
  • 1 can (15 ounces) hominy, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper

Directions

  • In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken.
  • Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.
Nutrition Facts
1-1/2 cups: 277 calories, 10g fat (2g saturated fat), 67mg cholesterol, 1558mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 26g protein.

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