Easy Chicken Pozole Soup
Easy Chicken Pozole Soup has all of the flavors of a salsa verde enchilada with tomatillas, chicken and hominy! Delicious!
Ingredients
- 1 tbsp olive or avocado oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 can 1 lb 11 oz (undrained) whole tomatillos
- 32 oz carton low sodium chicken broth
- 16 oz jar salsa verde
- 1 tsp cumin
- 1/2 tsp Mexican oregano (or regular oregano if you don't have it)
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 Rotisseri chicken, remove meat from bones and shred into bite-sized pieces (about 4 cups)
- 2 25 oz cans white hominy, drained
Optional Toppings:
- 1 jalapeno pepper, sliced (with or without seeds depending on your desired heat level)
- 1/2 cup chopped fresh cilantro
- 1 Lime cut into wedges
- Tortilla Chips
Instructions
- Place olive or avocado oil in your stock pot or Instant Pot and heat it up. If using InstantPot select the saute option. When the oil is hot add the onions and cook about 5 minutes, stirring occasionally until the onion is tender. Add the minced garlic and cook for an additional 1 minute.
- Add the remaining ingredients to your stockpot or InstantPot except the hominy and chicken. Break up the tomatillos with a wooden spoon. Add the hominy and chicken and stir everything together.
- If using a stockpot bring everything to a boil and simmer uncovered for 15 minutes, stirring occasionally. For the InstantPot lock the lid in place and select High Pressure and 5 minutes cook time. It will take around 15 minutes to build up the pressure in the InstantPot.
- For the InstantPot when the timer beeps turn off the pressure cooker and wait for 5 minutes. Do a quick pressure release and soup is ready to serve. If using a stockpot soup is ready to serve after simmering it 15 minutes.
- Add salt and pepper to taste. Serve your soup with desired garnishes.
- Calories is for the soup only without toppings.
Nutrition
Calories: 226kcal
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