Easy Chicken Posole Recipe

posted by Christine Gable on Friday, Feb 3, 2012
posted by Christine Gable
Prep Time: 10 minutes
Cook Time: 20 minutes

Description

Thanks to Ryan Ours for this easy recipe for chicken posole, his adaptation on traditional Mexican soul food. Not only is this warming stew delicious, it's super quick and easy, especially if you use a ready-to-go rotisserie chicken from the store.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 1⁄4 teaspoon Adobo or kosher salt
  • 1⁄4 teaspoon black pepper
  • 1 package 32-oz. low-sodium chicken broth
  • 1 can 28-oz. diced tomatoes, drained
  • 1 teaspoon crushed red pepper (I usually bump this up to 2-3 teaspoons to give it a little more heat)
  • 2 cups shredded rotisserie chicken meat (I pick up a rotisserie chicken from grocery store & shred the meat by hand)
  • 1 can 15-oz. garbanzo beans (chickpeas), rinsed
  • 1 lime, cut into wedges
  • 1 or 2 avocados cut into wedges (optional)
  • fresh cilantro (optional)

Goes Well With

crusty bread, rolls or garlic toast

Directions

  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
  3. Add the broth, tomatoes, and red pepper and bring to a boil.
  4. Stir in the chicken and garbanzo beans (chickpeas) and simmer until heated through, 3 to 4 minutes.

    Serve the posole with the lime wedges.
    If desired, place 4-5 slices/wedges of avocado on top of each bowl of soup along with a handful of fresh cilantro leaves.

Makes

Source

Ryan Ours

Please note: some serving size selections may result in uncommon measurements.

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