Crock Pot Chicken Pozole Soup = SUCCESS!
Finally… an edible dish made from my Crock Pot! I used this recipe as my baseline:
However, this was more like a stew and I wanted soup so here’s what I did:
1 box 32oz Low Sodium Chicken Broth
1 cup water
1 can white Hominy (it was a medium sized can because I wanted alot of hominy)
1/2 can of Trader Joe’s organic Diced & Fire Roasted Tomatoes with green chiles (this is like Rotel)
1 cup frozen corn
1/2 cup frozen chopped onions
1 small can of green verde salsa
2 TBL of Cumin (do NOT skimp on the cumin)
2 TBL of dried cilantro (you could use fresh if you wanted)
1 bag of precooked cubed chicken
- Low Fat Mexican Shredded Cheese combo
- Fresh cilantro (yum)
- Broken up Tortilla Chips
- Avocado slices
I combined all the ingredients EXCEPT chicken in Crock Pot and cooked on low for 3 hours. Then I added the pre-cooked cubed chicken and turned it up to high and cooked for 1 hour. Then I turned it to “Keep Warm” and let it sit for another two hours until dinner time.
I served it with shredded cheese over the to that melted into the soup wonderfully. Added some very fresh cilantro and crumbled tortilla chips on top.
It was one of the best meals I’ve cooked for my husband and me in a long time!
(Carson ate instant mac-n-cheese and yogurt for dinner.)
Enjoy! Wendy B.