Chicken Posole Soup

Chicken Posole Soup

is not exactly  Middle Eastern. It is one my sister shared with me and is much requested in our house  and I just had to share it with you. It is a great comfort soup and is good any time of the year.  Cheese quesadillas  are a great companion to this dish.  I have done this soup adding barley and pureed roasted tomatillos.  Here is the basic recipe for chicken posole soup, but you can add anything you like.


Chicken Posole Soup


  1. 3 tablespoons olive oil
  2. 1 large onion, finely chopped
  3. 3 cloves garlic, finely minced
  4. 1 poblano pepper, finely chopped (use another poblano pepper if you like more heat)
  5. 4 cups cooked, shredded chicken
  6. 2 teaspoons ground cumin
  7. 1 teaspoon dried oregano leaves
  8. 4 cups chicken stock (if you choose to add 1 cup of barley, add another 2 cups of liquid)
  9. 2 15 oz cans hominy (white or yellow)
  10. 1 1/2 teaspoons salt
  11. 1 teaspoon freshly ground black pepper
  12. fresh lime juice and fresh chopped cilantro


  1. In a large soup pot, saute the onion and poblano pepper in the olive oil until tender. About 3 - 5 minutes. Add the garlic and cook for another minute or so. Add the remaining ingredients, except for the fresh lime juice and fresh cilantro. Bring to a boil, lower and simmer until heated through. If you add the 1 cup of barley, simmer for about 30 - 40 minutes or until the barley is tender. After serving in individual soup bowls, garnish with fresh lime juice and fresh chopped cilantro.

The next time you are looking for a comforting soup, I hope you will try this one.  I know you will enjoy it as much as my family and I do.  Enjoy!

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