Slow Cooker Mexican Chicken Pozole Soup Recipe

2021-08-01
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    288.9
  • Carbohydrates

    16.6 g
  • Cholesterol

    134.9 mg
  • Fat

    9.0 g
  • Fiber

    3.4 g
  • Protein

    34.6 g
  • Saturated Fat

    1.9 g
  • Serving Size

    1
  • Sodium

    448.9 mg
  • Sugar

    2.7 g
  • Trans Fat

    3.2 g
  • Unsaturated Fat

    2.5 g
  • Potassium

    528.5 mg
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Slow cooker Mexican chicken pozole soup recipe. Super easy and delicious Mexican pozole Verde soup cooked in a slow cooker. I used Homemade Low-Sodium Chicken Broth, to make this soup.

Slow Cooker Mexican Chicken Pozole Soup Recipe

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Ingredients

  • 2 pounds (960 g) boneless and skinless chickn thighs
  • 4 cups (1 L) low-sodium chicken broth
  • 1 medium yellow onion, peeled and diced
  • 1 medium poblano pepper, seeded and diced
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 30 oz (900 ml) can hominy beans, drained and rinsed
  • freshly squeezed juice of 1 lime
  • For Toppings:
  • fresh cilantro leaves
  • lime wedges
  • radishes
  • sliced avocado

Method

Step 1

In a 5-quart (5 L) slow cooker, combine chicken thighs, broth, onion, cumin, poblano, chili powder, oregano, and salt. Mix well.

Step 2

Cover the pot and cook on low-heat setting for 6-8 hours, or until chicken is tender.

Step 3

Open the cooker. Using two forks, shred the chicken. Stir in hominy beans and lime juice.

Step 4

Serve hot, garnished with lime wedges, radishes, and sliced avocado.

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