Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Supermarket staples come together to make this deeply flavored soup. 

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Read the full recipe after the video.

Recipe Summary

hands-on:
35 mins
total:
35 mins
Servings:
4
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Inspired by posole, a traditional Mexican stew, this soul-satisfying chicken soup comes together in about a half-hour thanks to chicken broth, cans of pinto beans and hominy, and a jar of tomatillo salsa, aka salsa verde. It all simmers together quickly with chicken thighs and onion, before getting an handful of cilantro and a squeeze of lime juice for brightness. Top it however you please; we love cubed avocado and crushed tortilla chips.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high. Add chicken and onion; cook, stirring often, until chicken is cooked through, beginning to brown slightly, and juices have mostly evaporated, 8 to 10 minutes.

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  • Stir in broth, beans, hominy, and salsa verde. Bring mixture to a boil over medium-high. Reduce heat to medium and cook until hot, about 5 minutes. Stir in ¼ cup chopped cilantro and lime juice. Serve in bowls topped with avocado, remaining ¼ cup cilantro, and, if desired, tortilla chips.

Nutrition Facts

449 calories; fat 18g; sodium 898mg; carbohydrates 42g; dietary fiber 9g; protein 33g; sugars 6g; saturated fat 3g.
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