Authentic Chicken Pozole Recipe: A Flavorful Mexican Staple

INGREDIENTS

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)

PREPARATION:

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. This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: about 1-1/3 cups pozole Fiber 2 g Carbohydrate 14 g Cholesterol 34 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 27 % Calories 156 Protein 16 g Sodium 739 mg DIETARY EXCHANGE: Meat 1-1/2 Starch 1