Forecast in NYC this week: rain, rain, and more rain. Even though it’s already April we still have those chilly, rainy, cloudy days…perfect for a hot bowl of soup. I kept this soup really brothy so it’s not too heavy and also a little spicy to heat things up—inside and out. I made this in my slow cooker (one of my favorite kitchen appliances) but you could definitely make this on the stovetop as well.
Makes 8 servings
1 serving = 1.5 cups = 4 Points Plus (garnishes may alter Point Plus Values)
Prep Time: 25 minutes
Cook Time: 4-5 hours
- 1 large onion, large dice
- 3 garlic cloves, minced
- 1 large green bell pepper, large dice
- 1 large poblano chile, large dice
- 2 serrano chiles, sliced (you can remove the seeds if you don’t like it too spicy)
- 1 large zucchini, large dice
- 2 chipotles en adobo, minced
- 1 # tomatillos, chopped
- 14.5 oz canned stewed tomatoes (1 can)
- 15 oz canned hominy (1 can)
- 1 # boneless, skinless chicken thigh, cubed
- 3 cups chicken broth
- 1 tbsp ground cumin
- 1 tbsp chile powder
- ½ tbsp ground coriander
- Fat-free sour cream
- Low-fat cheddar cheese
Spray your slow cooker with non-stick cooking spray. Add all your ingredients and give it a big stir. Season with salt (hold off on the pepper since there’s a lot of hot chiles in there). Cook on low for 4-5 hours or until the veggies are tender and the flavors have melded.
If you want to cook it on your stovetop….
Heat a large dutch oven or stockpot over medium heat. Spray with non-stick cooking spray. Add your onions, garlic, poblano, green bell pepper, and serranos. Sweat for 10-12 minutes. Add your zucchini, chipotles, tomatillos, tomatoes, and hominy. Cook for another 5 minutes. Add the chicken broth, cumin, chile powder, and ground coriander and bring up to a simmer. Cook for 1 hour. Then add your chicken thighs. Cook for another hour or so. Season with salt and pepper, if needed.
Now it’s ready to serve. The best part about making it in your slow cooker is when you come home it’s already to go. It’s also perfect for storing and freezing. So make a big batch and then portion into small containers for a quick lunch or dinner when you’re feeling lazy.
The second best part of this soup the garnishes. I like to use cilantro, fat-free sour cream, and a low-fat sharp cheddar.
I found this AWESOME low-fat cheddar at one of the farmer’s markets in NYC…it’s from Millport Dairy in Lancaster County, PA. I am a big fan of supporting your local farmers and businesses. I give them big credit for making a really tasty low fat cheddar cheese. It has a sharp taste, melts beautifully and adds that extra punch of flavor to my Chicken Pozole Soup. Thanks guys!