28/01/2026
Quick green chili chicken
1/2 a rotisserie chicken, shredded
1 green bell pepper, diced
1 small yellownonion, diced
4 garlic cloves, minced (a spoonful of jar garlic)
2 4oz or 1 7oz can diced roasted green chilies, or hatch chilies, not drained
1 24oz can white pozole/hominy, drained and rinsed
1 cup corn (fresh, frozen, canned, cobs whatever)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
3 teaspoons knorr chicken bouillon
1 lime
1/2 cup roughly chopped cilantro, thick stems removed
Olive oil
Sliced avocado
In a stew pot put 1-2 tablespoons olive oil and heat until hot.
Add bell pepper, onion and garlic and stir, cooking untilnsoft and becoming translucent.
Add spices, and cook until veggies are well coated and you can smell them.
Add 6 cups of water, mix.
Add chicken, canned chilies, pozole and corn, bring to a boil and simmer 20 minutes.
When flavors have melded, turn off heat and squeeze the juice of half a lime (slice the other half for squeezing at the table). Add in chopped cilantro.
Serve with sliced avocado and limes.
Optional - if you have dried hatch chili flakes or powder like I always do, add a few pinches when you add the water. They aren't spicy but always use caution when cooking for littles or spice sensitive people.
My preschooler surprised me and liked it a lot. It's also freezing outside and this soup feels like a hug.
