Chicken Pozole Soup with a Fried Provolone Chip

Talk about a mouth full of flavor! This soup takes about 45 minutes to whip up and is absolutely delicious.

Shopping List:

1 roasted chicken - shredded

1/2 head of purple cabbage - shredded

1 medium spanish onion - diced

1/2 red onion sliced for garnish

6 cloves garlic - minced

4 carrots - diced

3 ribs of celery - diced

2 15 oz cans of hominy - rinsed

1 chipotle in adobo - diced plus 2 tbsp of the sauce

6-8 cups chicken broth

1 15 oz can dicced tomatoes with peppers

1 tbsp cumin

1 tbsp chili powder

1 tbsp poultry seasoning

2 limes

cilantro - chopped

cojita cheese

S&P EVOO

1 package provolone cheese

Soup:

1. Make it easy on yourself and buy a medium sized roasted chicken at your grocery store. Shred and set it aside.

2. In a dutch oven sautee the onion, carrots and celery in a bit of olive oil until soft. Add the garlic and spices, sautee another 3-5 minutes. Add the broth, shredded chicken, rinsed hominy, chipotle and sauce, and tomatoes. Cook for 30 minutes.

3. In each bowl top with some shredded purple cabbage, a few sliced red onions, a sprinkle of cojita cheese and a squeeze of lime juice. Don't forget a bit of chopped cilantro to finish it off!

Fried Cheese Chip:

In a non-stick skillet turn on the heat and place a few slices of provolone cheese (don't let them touch). Let them brown and then flip. Remove and let cool.

Enjoy! Just don't be like me and eat all the fried cheese before you even taste the soup. Me and cheese = can't control myself!