Tuesday, December 28, 2010

Clean Eating Chicken Posole Soup

Posole is a Mexican soup made with hominy and various meats - usually chicken or pork. I find the flavors clean and bright, and the variety of ingredients are more interesting than anything you can get from a Progresso can.

You'll probably use all the breast meat from one standard chicken for this soup. Look for canned tomatillos in the Mexican foods section of your supermarket. Their use is unavoidable, so mind the salt in the rest of the recipe.


  • 1  tablespoon  olive oil
  • 1  teaspoon  dried oregano
  • 3/4  teaspoon  ground cumin
  • 1/2  teaspoon  chili powder
  • 2  garlic cloves, minced
  • 1  (8-ounce) package prechopped onion and celery mix ( or 2 stalks celery, chopped, 1 large onion, chopped )
  • 4  canned tomatillos, drained and coarsely chopped
  • 2  (14-ounce) cans fat-free, less-sodium organic / natural chicken broth
  • 1  (15-ounce) can white hominy, rinsed and drained
  • 2  cups  chopped skinless, boneless cooked chicken breast
  • 1  tablespoon  fresh lime juice
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1/2  ripe peeled avocado, diced
  • 4  radishes, thinly sliced
  • Cilantro leaves (optional)


1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired.