Friday, June 24, 2011

Chicken Pozole Soup (Mexican soup)

Okay I know that the weather is finally getting warm and soup isn't always the greatest idea, but if you have a cold day this is not hard to make and has refreshing garnish ideas.

Chicken Pozole Soup
 3 chicken breasts
1 medium onion-diced
2 Tbsp diced garlic
2-3 Red chili peppers soaked in hot water
2 cans diced tomatoes w/oregano and basil
(or add some more of these spices to the soup)
1 tsp oregano
1 tsp cumin
salt and pepper to taste
1 large can hominy drained and lightly rinsed
3-4 c. chicken broth (I use hot water and bouillon)
garnish with cilantro, sour cream, avocado or guacamole
Serve with tortilla chips

Sorry I forgot a few items that are featured below.  I am sometimes really lazy and don't want to  dice up my own garlic and keep this jar of garlic in the fridge.

Dice up dried (I use fresh) chili’s and let soak in about 1 cup of hot water (warmed in the microwave).

Dice chicken and brown in large pot with a little bit of oil.  Remove from pan and set aside.

Sauté onion and garlic until onion is soft. 
Add cumin and oregano
Add chicken broth/water and bouillon (I usually do 3 c water and 4 tsp bouillon and add the other 1 c from the soaked red peppers), hominy, tomatoes, and heat until hot.
Add soaked red peppers, add more salt and pepper as need

Garnish with these items or anything else that sounds great. 
And here's the end result!!  So yummy!

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