In January 2017, I posted a similar recipe for this popular Mexican dish made with hominy – essentially a specially dried corn. While we thoroughly enjoyed that recipe, I did find it time consuming. If you are fortunate to have a grocery store which carries Mexican products you can find this on the shelves in a can, as I was fortunate to locate.
Sometimes one just wants to put a hot meal on the table with a minimum of preparation! Since we had a Costco leftover rotisserie chicken available, this was quick! Shred the chicken. Heat the pozole in a large saucepan over medium heat with the chicken added in.
While it is heating, slice up an avocado, set out some sour cream, slice two or three radishes, chop up a bit of cilantro, some shreds of cabbage if you have some?
When the pozole is thoroughly heated, pour into large soup bowls and garnish with the sour cream, radishes, cilantro and avocado. You can add a few tortilla strips if you have them for some added crunch.
Quick and Easy Mexican Red Pozole
- 1 large can La Costena pozole rojo
- 1 cup shredded cooked chicken or pork or turkey
- 2 or three radishes sliced
- Cilantro chopped
- Sour cream
- 1 avocado diced
- Tortilla strips
- Shredded cabbage (optional)
What to do when you buy a Costco or grocery store rotisserie chicken and have leftovers? SOUP.
This will easily feed 4 to 6 people as a main course. The ingredients list seems long, but it can be simplified by making the changes noted in red.
Chicken Tortilla Soup
- 1 Rotisserie chicken (half chicken is enough)
- 1 15-ounce can Black beans (drained)
- 2 Carrots
- 2 Celery stalks
- 3 tbsp Cilantro, fresh
- 2 cups Corn, frozen (1 small can or corn or more)
- 3 Garlic cloves
- 1 Lime, wedges
- 1 cups Peas, frozen (1 small can of peas)
- 1 Poblano peppers (Optional)
- 1 Red onion
- 1 Reserved red onion
- 28-ounce can Tomatoes
- 4 cups Chicken broth
- Salt and freshly ground black pepper
- 3 tbsp Taco seasoning (see elsewhere o the blog for homemade taco seasoning)
- 1 tbsp Olive oil, extra-virgin
- Crispy tortilla strips or crushed tortilla chips
- 1 Jalapeno, seeded and minced
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the Poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.
- Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.
- Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper. Serve with tortilla strips and just maybe, a touch of sour cream.
Looking back and I realize that I have never posted this recipe for a wonderful soup made with limes which is a Yucatecan favourite! If you don’t like the heat, omit the chili peppers. Let your guests add their own spice!
Yucatan Chicken-Lime Soup
(Sopa de lima)
This is about the best chicken soup that I’ve ever tasted. Plus, it’s good for you. Lime juice is loaded with immune-boosting vitamin C. Chile peppers blast open stuffed sinuses. And garlic acts as an antibiotic. I can’t think of a better remedy for a cold or rainy day.
Makes 4 servings
· 4 corn tortillas (6″ diameter), cut into thin strips (or buy the already baked tortilla strips)
· 1 large tomato, halved crosswise and seeded
· 1 tablespoon olive oil
· 1 medium onion, finely chopped
· 8 cloves garlic, minced
· 1 to 2 Serrano chili peppers, thinly sliced (wear plastic gloves when handling) (OMIT if you don’t want the heat)
· 4 cups Chicken Stock or fat-free reduced-sodium chicken broth
· 1 cups shredded cooked chicken breast
· 1 bay leaf
· 4 to 6 tablespoons lime juice
· 1/4 cup chopped fresh cilantro
· Salt and ground black pepper
1. Preheat the oven to 400F.
2. Arrange the tortilla strips on a baking sheet. Bake for 3 minutes, or until lightly toasted. Transfer to a plate to cool.
(Skip the two steps above if you can find tortilla strips already baked)
3. Working over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin.
4. Heat the oil in a large saucepan over medium heat. Add the onions, garlic, and chili peppers. Cook for 4 minutes, or until the onions are soft but not brown. Stir in the tomatoes, stock or broth, chicken, and bay leaf. Simmer for 5 minutes. Stir in 4 tablespoons of the lime juice and the cilantro. Season with salt and black pepper. Remove and discard the bay leaf. Taste and add more lime juice, if desired. Ladle into serving bowls and sprinkle each with some of the tortilla strips. I usually slice a lime and puts some in each bowl before I pour the soup in…