Kickstart your weight-loss journey now—with 6 months free!

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.

People Also Like

Join the #1 doctor-recommended weight-loss program*

*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.