Chipotle Chicken Pozole
Submitted by Sue Lowes on Jan 09, 2014

Hearty chicken soup with hominy and side toppings

Servings:
10

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1/4 cup olive oil
2 onions, diced
Kosher Salt
5 cloves garlic, minced
2 canned chipotle chiles in adobo sauce, finely chopped
4 (15-oz) cans hominy, drained and rinsed
2 (32 oz) containers low-sodium chicken broth
1 rotisserie chicken, skin and bones discarded, meat shredded
Toppings:
sliced scallions
grated cheese
shredded cabbage
sliced avocado
sliced radishes
lime wedges
cilantro leaves
crushed tortilla chips
sour cream

Directions:
Warm oil in a large pot over medium-high heat. Add onions, season with salt and cook, stirring until softened, about 5 minutes. Stir in garlic and cook until soft, 1 minute. Add chipotles and cook 30 seconds. Stir in hominy and cook, stirring 5 minutes. Add chicken broth, season with salt and bring to a boil. Remove from heat, stir in chicken and cover pot to heat through. Serve with assorted toppings.

Cook's Notes:
Great Super Bowl dish!