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Mexican Posole Soup With Avocado

Ingredients

• 1 2- to 2 1/2-pound deli-roasted chicken, skinned, boned and cubed
• 3/4 cup chopped yellow onion
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 2 teaspoons vegetable oil
• 2 14.5-ounce cans reduced-sodium chicken broth
• 1 28-ounce can peeled plum tomatoes in puree, undrained and cut up
• 1 15-ounce can yellow or white hominy, drained
• 1 10-ounce package frozen whole-kernel corn
• 2 4-ounce cans diced green chiles, undrained
• 1 cup Shredded Mexican cheese blend
• Toppings: snipped cilantro, halved grape tomatoes, sliced avocado, lime wedges and/or corn tortilla chips

Directions

1. In a Dutch oven cook onion, cumin, and chili powder in hot oil over medium heat for 4 to 6 minutes.
2. Add chicken and all remaining ingredients except toppings and simmer, uncovered, for 30 minutes, stirring occasionally.
3. Serve with toppings.

Attribution