Slow Cooker Chicken Posole
- Total Time
This hearty Mexican soup is mildly hot. It's also chunky and satisfying like a stew.
garlic clove(s)1 medium clove(s), minced
frozen mixed vegetables4 oz, onion, pepper and celery mixture (about 1 cup)
canned hominy14 ½ oz, drained
pickled jalapeno peppers4 oz, mild-variety, diced, drained
canned diced tomatoes14 ½ oz, with smoked chipotle chiles (do not drain)
uncooked boneless skinless chicken thigh(s)1 pound(s), cut into bite-size pieces
fat free chicken broth1 cup(s)
table salt½ tsp
ground cumin½ tsp
black pepper¼ tsp
fresh lime(s)1 medium, cut into 4 wedges
- Place garlic, frozen vegetables, hominy, jalapenos, 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.
- Spoon posole into 4 bowls and garnish each serving with a lime wedge. Yields about 1 1/4 cups per serving.