Spicy Chicken Posole

Ellen Whiteman

Spicy Chicken Posole is a flavorful Mexican soup made with bacon, chipotle chiles in adobo sauce, chicken breast halves, onion, red bell pepper, chicken broth, hominy, and Monterey Jack cheese. It is a keto and low carb dish that is perfect for those who enjoy spicy and cheesy flavors.

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🍖 KETO
💪🏻 Low Carb
Spicy
Mexican
Soup
Cheesy
Flavorful

10 mins

15 mins

Nutritional Value

null

Ingredients

Total: 8Serves: 4
1 bacon slice
Notes:

cooked until crisp

1 can (7-ounce) chipotle chiles in adobo sauce
2 halves (4-ounce) skinless, boneless chicken breast halves
Notes:

chopped

1 cup chopped onion
1 cup chopped red bell pepper
2 cups fat-free, less-sodium chicken broth
1 can (15.5-ounce) hominy
Notes:

drained

1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

Instructions

Step 1 : 

Cook bacon in a Dutch oven until crisp; remove bacon, reserving drippings in pan. Reserve bacon for another use.

Step 2 : 

Remove 1 chipotle chile and 3 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Mince chile, and set aside.

Step 3 : 

Combine chicken and 3 tablespoons adobo sauce.

Step 4 : 

Heat bacon drippings in pan over medium-high heat until hot. Add chicken, and sauté until chicken is browned. Remove chicken; set aside, and keep warm. Add onion and pepper to pan; sauté 3 to 4 minutes or until tender. Return chicken to pan; add broth, hominy, and minced chipotle chile. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Top each serving with 2 tablespoons shredded cheese.

Step 5 : 

Serve the Spicy Chicken Posole hot.

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