Slow Cooker Chicken Posole
0
Points®
Total time: 7 hr 15 min • Prep: 15 min • Cook: 7 hr • Serves: 4 • Difficulty: Easy
This hearty Mexican soup is mildly hot. It's also chunky and satisfying like a stew.


Ingredients
Garlic
1 clove(s), large, minced
Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)
4 oz, chopped onion, bell pepper and celery mixture (about 1 cup)
Canned hominy
14½ oz, drained
Pickled jalapeno peppers
4 oz, mild-variety, diced, drained
Canned diced tomatoes
14½ oz, with smoked chipotle chiles (do not drain)
Uncooked boneless skinless chicken thigh
1 pound(s), boneless, cut into bite-size pieces
Fat free chicken broth
1 cup(s)
Table salt
½ tsp(s)
Cumin seeds
½ tsp(s)
Black pepper
¼ pinch(es)
Lime
1 medium, cut into 4 wedges
Instructions
1
Place garlic, frozen vegetables, hominy, jalapeños, tomatoes with their juice, chicken, broth, salt, cumin and pepper in a 4- to 5-quart slow cooker; stir. Cover and cook on high heat for 4 to 5 hours or on low heat for 7 hours.
2
Spoon posole into 4 bowls and garnish each serving with a lime wedge. Yields about 1 1/4 cups per serving.
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