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Green Chile Posole Soup
Courtesy of
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cans (15 ounces each) whole-white hominy (pozole), drained
2 cans (14 1/2 ounces each) no-salt added, diced tomatoes, drained
2 cans (4 ounces each) diced, peeled green chilies, drained
24 unsalted, yellow corn tortilla chips, finely crushed
1 teaspoon ground cumin
3 cans (10 3/4 ounces each) reduced-sodium chicken broth
Juice and finely grated zest of 1 lime
3 tablespoons chopped, fresh cilantro


Preparation Time: Approximately 10 minutes
Cook Time: Approximately 20 minutes

Heat olive oil in a large saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add garlic and sauté for 30 seconds more.

Add hominy, tomatoes, chilies, crushed tortilla chips, cumin, and chicken broth; simmer for 10 to 15 minutes until lightly thickened. Stir in lime juice, lime zest and cilantro.

Nutritional Information Per Serving: Calories 90; Total fat 1.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 590mg; Carbohydrate 18g; Fiber 3g; Protein 3g; Vitamin A 6%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV

* Daily Value

Preparation Time: 10 Serves: 12
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
This recipe has been viewed 1728 times.


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