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)


  1. 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.
  2. Stir broth, corn, chilies and olives into onion mixture. Cover and bring to a boil over high heat.
  3. 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.

Cook's Notes

A Dutch oven is a large pot or kettle with a tight-fitting lid that prevents steam from escaping while cooking.

Nutritional Information

Serving Size: about 1-1/3 cups pozole
Calories 156
Calories from Fat 27 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 34 mg
Carbohydrate 14 g
Fiber 2 g
Protein 16 g
Sodium 739 mg

Dietary Exchange

Starch 1
Meat 1-1/2

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