When I first told my husband we were having Chicken Pazoli for dinner and he figured out it was soup, I have to say he was disappointed. “Soup won’t fill me up for dinner,” he said. Even my kids didn’t want soup. But I have to say that after we started eating everyone was very happy. This is a very filling, hearty, warm winter soup. Not only did they eat it because it was really good but they were full and not asking for a snack just an hour later. So here’s my version of Chicken Pazoli:
2 boneless, skinless chicken breasts
1 red bell pepper
2 cloves garlic, minced
1 1/2 tsp. chili powder
1 tsp. cumin
4 oz. can chopped green chilis
28 oz. can crushed tomatoes
32 oz. box gfcf chicken broth
29 oz. Hominy
salt and pepper
1. If your chicken is frozen, go ahead and thaw it in the microwave.
2. Chop up the chicken in bite-sized pieces, along with the onion and bell pepper.
3. Heat 1-2 Tbsp. olive oil over medium-high heat and add the chicken. Throw in some salt and pepper to season the meat.
4. When you meat is about halfway finished cooking, add in the onion, pepper, and garlic. Cook until the chicken is no longer pink and the veggies are tender.
5. Add in the cumin, chili powder, green chili’s, crushed tomatoes, and chicken broth. Salt and pepper. Adjust seasonings as needed, then cover and simmer 45 minutes.
6. Stir in the hominy then cover and simmer an additional 15 minutes.
7. Garnish with cilantro and lime juice. You should chop you cilantro better that me-I didn’t like eating large leaves of cilantro in my soup!