Chicken Posole

14 45 520
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 2
Chicken Posole
Health Highlights


1 avocado(s) Avocado (diced, for topping)
1 leaf Bay leaf
1/2 cup Cherry Tomatoes (halved, for topping)
454 gm Chicken breast, boneless, skinless (approx. 2 breasts)
4 cup Chicken broth (stock)
3/4 tsp Chili powder
1/2 tsp Cilantro (coriander)
1 tsp Cumin
2 clove(s) Garlic (crushed)
1 cup Hominy, canned (drained, rinsed)
1/2 tsp Oregano, fresh
1 dash Red pepper flakes
1 tsp Salt
1/2 tsp Thyme, fresh


Transfer the chicken breasts onto a large cutting board and carefully slice them in half so you have thinly sliced pieces. Sprinkle them on both sides with salt and pepper.

Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken breast in a single layer and sear for 1 minute on both sides until golden brown. Turn the heat to low, cover the pan, and cook for 12 minutes more, flipping the chicken halfway to full cook. Once cooked, set the chicken aside.

Add the chicken broth to a medium Dutch oven and bring it to a rapid simmer. Once simmering, add the bay leaf, thyme, oregano, garlic, cumin, 1/2 teaspoon of the salt, chili powder, coriander, and red pepper flakes. Reduce the heat to low and simmer for 15 minutes.

Using 2 forks, shred the chicken into small pieces. Add the chicken and drained hominy to the Dutch oven. Raise the heat to medium to warm everything through. Taste and add more salt or other seasonings if needed. Discard the bay leaf.

Serve the soup in individual bowls with avocado, tomato, radish, onion or cilantro.

Nutrition Facts

Per Portion

Calories 520
Calories from fat 206
Calories from saturated fat 36
Total Fat 22.8 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 11.8 g
Cholesterol 166 mg
Sodium 3216 mg
Potassium 1507 mg
Total Carbohydrate 26.8 g
Dietary Fiber 10.5 g
Sugars 6.2 g
Protein 57 g

Dietary servings

Per Portion

Meat 2.5
Vegetables 1.5

Energy sources