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–+ servings

Healthy, Hearty And Easy Chicken Pozole: A Satisfying Meal

Skinny Chicken Mexican Stew (Pozole)

Ingredients
  

  • 4 cups onion, chopped
  • 1 tablespoon olive oil
  • 3 cups fresh tomatoes, chopped
  • 1 (4 oz) can mild Ortega chilies
  • 1½ tablespoon garlic, minced
  • ½ teaspoon cumin
  • 1 (14.5 ounce) can Swanson’s reduced-sodium chicken broth
  • 2 corn tortillas, chopped (6-inch)
  • 1 teaspoon olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon smoked paprika, 1½ teaspoons chili powder, 1½ teaspoon cumin, ¼ teaspoon red pepper flakes, ¼ teaspoon salt and black pepper, to taste, shopping tips below
  • 3 cups Swanson’s reduced-sodium chicken broth
  • 2 cups cooked chicken breasts, chopped
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can white or golden hominy or frozen corn, rinsed and drained
  • 2 cups thinly sliced romaine lettuce, optional topping

Instructions
 

  • Add the onions to a microwave safe bowl and cook them in the microwave for 3-4 minutes to soften. In a large nonstick soup pot or pan, heat 1 tablespoon oil. Add tomatoes, ½ of the cooked onions, Ortega chilies, garlic, and ½ teaspoon cumin. Sauté over medium heat for 10 minutes. Stir often.
  • Add 2 cups broth and tortillas; simmer 20 minutes. Stir often. Transfer mixture to a blender and purée. Set aside.
  • In the same large, nonstick pot or pan, heat 1 teaspoon oil. Add the remaining cooked onions, paprika, chili powder, 1½ teaspoon cumin, red pepper flakes, ¼ teaspoon salt and black pepper. Cook for 2 minutes. Stir often.
  • Mix in 3 cups broth, cooked chicken, black beans, hominy, and pureed mixture from the blender; simmer 10 minutes.
  • To serve: Ladle 1¾ cups into each bowl. Stir in ¼ cup romaine lettuce, if desired.

Nutrition

Serving: 1.75cupCalories: 285kcalCarbohydrates: 38gProtein: 24gFat: 6gSaturated Fat: 1gCholesterol: 33mgSodium: 780mgFiber: 9gSugar: 3gBlue Smart Points: 1Green Smart Points: 6Plus Points: 7