Chile Chicken Posole

I love this soup.  This is so refreshing, easy, and quick!  Though it's served warm, something about the citrus and spice of the soup reminds me of summer.  I made this weeks ago and its always in heavy rotation at our home. I found a recipe on Food Network for this a while back but I added my own touches to make it perfect for our tummies.

Chicken Posole Soup Recipe

1 lb diced boneless chicken thighs or breast

1 chopped large brown onion

1 chopped serrano pepper (or half if you like it less spicy)

3 minced garlic cloves

1 - 4oz can of green chiles 

1 cup roughly chopped cilantro

1 lime

2 tbsp vegetable oil 

8 cups chicken broth

4- 15oz cans of hominy

2 tsp of dried thyme

salt and pepper to taste

optional:  sliced avocado, sliced radishes, chopped green onions, shredded cabbage

optional:  dollop of sour cream

1. Season chicken with 1 tsp of thyme (set other tsp of thyme aside for later), salt and pepper.
2. Add vegetable oil to a large skillet and cook garlic, onions and serrano pepper on medium for 5 minutes.
3. Transfer items from the skillet to a blender and add green chiles, lime (juiced), cilantro and remainder thyme and puree until smooth.
4. Transfer the puree to a large soup pot and cook on medium for 2-3 minutes.  
5. Add chicken broth, hominy, and chicken to the soup pot and simmer for 15 minutes or until chicken is done.  Add salt and pepper to taste (I didn't even have to add any since it was salty enough for me)
6. When done ladle soup into a bowl and top with avocado, cabbage, radishes, green onions and a dollop of sour cream. If you like a really citrus-y taste squeeze a slice of fresh lime to it as well.  This soup goes a side of tortilla chips.
7. Enjoy and bon appetit!

Love,

First Gen Fam