Prep and Cook Time 20 minutes
Makes 6 servings
|1||large onion, thinly sliced|
|1||tablespoon olive oil|
|2||teaspoons dried oregano leaves|
|1||clove garlic, minced|
|1/2||teaspoon ground cumin|
|2||cans (about 14-1/2 ounces each) chicken broth|
|1||package (10 ounces) frozen corn|
|1||to 2 cans (4 ounces each) chopped green chilies, undrained|
|1||can (2-1/4 ounces) sliced ripe olives, drained|
|3/4||pound boneless skinless chicken breasts|
|Chopped fresh cilantro, for garnish (optional)|
- Combine onion, oil, oregano, garlic and cumin in Dutch oven. Cover and cook over medium heat about 6 minutes or until onion is tender, stirring occasionally.
- Stir broth, corn, chilies and olives into onion mixture. Cover and bring to a boil over high heat.
- While soup is cooking, cut chicken into thin strips. Add to soup. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until chicken is no longer pink. Garnish with cilantro, if desired.
A Dutch oven is a large pot or kettle with a tight-fitting lid that prevents steam from escaping while cooking.
|Serving Size:||about 1-1/3 cups pozole|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||27 %|
Check out more recipes for Mexican