Weeknight Chicken Posole


I'm always ready for a bowl of soup. I love how comforting it is and that the versions are endless. One of my favorites is posole, which can take a while, so I created Weeknight Chicken Posole. It comes together fairly quickly thanks to purchased chicken broth and salsa verde. I added some chicken and aromatics and simmered. Soon after, I was serving up the most wonderful bowl of posole. It was full of flavor, healthy, and so comforting. I loved how it tasted like I had fussed over it for hours, but I didn't. My family loved it too, which is as good as it gets for me.


Ingredients for Weeknight Chicken Posole:


1 1/2 pounds boneless chicken breast

1 quart chicken broth

1 cup water

2 cups salsa verde

1 large white onion, cut into chunks

1 bunch cilantro

1 poblano pepper seeded and cut into chunks

6 cloves garlic

3 cans white hominy, rinsed and drained

kosher salt

Serve with additional cilantro and chopped red onion.


Time Saving Tip: Prepare the posole a day in advance and gently reheat before serving.


Let's see what we need:


We're ready to cook.


Blend the salsa verde, poblano pepper, garlic, onion, and cilantro; set aside.


Add the broth and water to a pot and bring to a simmer. Add the chicken and continue simmering until done; abut 10 minutes. Transfer the chicken to a plate and shred; set aside.


Add the salsa mixture to the broth and bring to a simmer. Cook for 5-8 minutes. Add the chicken and posole; continue simmering until everything is heated through. Season with salt if necessary.


It's ready! Weeknight Chicken Posole is so delicious. It is full f flavor and so easy to prepare. It's definitely a new favorite for me.


Ingredients for Weeknight Chicken Posole:


  • 1 1/2 pounds boneless chicken breast

  • 1 quart chicken broth

  • 1 cup water

  • 2 cups salsa verde

  • 1 large white onion, cut into chunks

  • 1 bunch cilantro

  • 1 poblano pepper seeded and cut into chunks

  • 6 cloves garlic

  • 3 cans white hominy, rinsed and drained

  • kosher salt

  • Serve with additional cilantro and chopped red onion.


  • Time Saving Tip: Prepare the posole a day in advance and gently reheat before serving.

  • Blend the salsa verde, poblano pepper, garlic, onion, and cilantro; set aside.

  • Add the broth and water to a pot and bring to a simmer. Add the chicken and continue simmering until done; abut 10 minutes. Transfer the chicken to a plate and shred; set aside.

  • Add the salsa mixture to the broth and bring to a simmer. Cook for 5-8 minutes. Add the chicken and posole; continue simmering until everything is heated through. Season with salt if necessary.