Easy Chicken Pazole [RECIPE]

Just because time is at a premium, it doesn’t mean that you can’t get a homemade dinner on the table in minutes. This recipe turns pantry staples and a few fresh ingredients into a classic Mexican soup that is both hearty and delicious.

PREP TIME: 10 minutes
TOTAL TIME: 10 minutes

INGREDIENTS

• 1 quart low-sodium chicken broth
• 1/4 cup roasted chipotle salsa
• 1 15-ounce can hominy, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained
• 1 1/2 teaspoons cooking sherry
• 1 10-ounce can white chunk chicken in water, drained and shredded
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup chopped cilantro (if desired)
• 1 avocado, diced (if desired)
• Shredded Mexican cheese blend (if desired)
• Sour cream (if desired)
• 1 lime cut into wedges (if desired)

DIRECTIONS

1. In a medium saucepan over medium-high heat, bring chicken broth to a boil, then lower temperature to low and continue to simmer.
2. Stir in salsa, hominy, black beans, sherry, and chicken and cook until ingredients are warmed through, about 1 minute.
3. Season to taste with salt and pepper.
4. Serve with cilantro, avocado, a pinch of cheese, a dollop of sour cream and a lime wedge, if desired.

YIELD: 4 servings, about 6 cups