Chicken Posole (enchilada soup)

Not Keto · 4 servings · US measures · 15 min active per original four-serving batch

Chicken and white beans in red enchilada broth, finished with lime, cabbage and cilantro.

Stir during sautéing and simmering; check cooked chicken reaches 165°F before serving.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These newly designed recipes have not been cooked, tasted or stopwatch-tested. Nutrition is an ingredient estimate, not laboratory analysis. Sources support safety, labels or comparable methods; they do not validate this exact recipe.

Ingredients

• 14g Olive oil
• 40g Oniondiced
• 15g Garlicminced
• 30g Red bell pepperdiced · The old optional pepper is included in this estimate.
• 3g Fine saltOriginal amount; reduce to taste if your broth or sauce is salty.
• 283g Red enchilada sauceready-to-eat, canned · Base four-serving batch: about one 10 oz can. Estimate uses Old El Paso medium red sauce; labels vary.
• 3g Cayenne pepperOriginal amount is very hot. Start with less if desired.
• 425g Canned white beansfully cooked, including can liquid · Base four-serving batch: one 15 oz can; do not substitute dry beans.
• 32.5 oz Reduced-sodium chicken brothready-to-use
• 400g Cooked shredded chicken breastfully cooked, skinless, boneless; cooked edible weight · Added in the restored version because the old Chicken Posole entry omitted a chicken amount.
• 15g Lime juice
• 150g Cabbagefinely shredded · Measured amount for the old to-taste garnish.
• 8g Cilantrowashed and chopped · Measured amount for the old to-taste garnish.

Before you start

• Stovetop and 4-quart or larger saucepan; larger pot or batches for six/eight servings
• Spoon and clean chopping board
• Instant-read thermometer

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

1. Prepare

   Use fully cooked shredded chicken and canned, fully cooked beans. Wash and prepare the vegetables and garnishes. Set a 4-quart or larger saucepan on the stovetop; use a larger pot or batches for six or eight servings.

2. Sauté

   Heat the oil over medium heat. Cook onion and bell pepper for about 5 minutes, stirring, until softened. Add garlic and cook for 30 seconds.

3. Simmer

   Add broth, enchilada sauce, canned beans with their liquid, salt and cayenne. Bring to a boil, then reduce heat and simmer gently for about 10 minutes, stirring occasionally. Add the cooked chicken and return to a simmer. Heat until chicken reaches 165°F in several places, about 5 minutes or longer as needed. Do not use raw chicken with this method.

4. Finish

   Turn off the heat and stir in lime juice. Divide among four bowls and top with cabbage and cilantro. Taste before adding more salt or cayenne.

Where your attention goes

• Prepare and sauté · 10–15 min

  Chop vegetables; soften onion and pepper, then briefly cook garlic.

• Boil and simmer · 15–20 min

  Bring broth, sauce and beans to a boil; simmer 10 min, stirring occasionally.

• Heat chicken and finish · 5 min or longer to 165°F

  Add fully cooked chicken, check temperature, then add lime and garnishes.

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Red enchilada sauce gives the broth chile flavor; lime and fresh cabbage balance it.

• The original recipe used beans, not hominy. This restores that version rather than a traditional pozole.
• The source gave no pressure time. This adaptation uses a saucepan, not pressure cooking.
• The original 3g cayenne is hot; use less to suit your taste.

Nutrition per serving

376 kcal · 43 g protein · 33 g total carbohydrate · 7 g fiber · 26 g net carbohydrate

Listed allergens: None in the specified ingredients. Check purchased labels and cross-contact.

First-cook checks

• Restored from the old Chicken Posole recipe. Its oil, onion, garlic, pepper, salt, sauce, cayenne, beans, broth and lime amounts are retained.
• The source omitted chicken and a cooking time. The 400g cooked chicken and stovetop method are new; cabbage and cilantro now have measured garnish amounts. This adaptation has not been kitchen-tested.
• Nutrition uses generic USDA ingredients, canned white beans including liquid, and an Old El Paso sauce label with an estimated 60g per quarter cup. Broth is modeled at 1g/mL. Brands, draining beans, and reducing garnishes or seasoning change the estimates.
• Complete micronutrient totals are unavailable for this restored recipe and are omitted. Check chicken, broth and sauce labels for allergens.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

• USDA ingredient profiles
  https://fdc.nal.usda.gov/download-datasets/
• Old El Paso red enchilada sauce label
  https://www.oldelpaso.com/products/old-el-paso-red-enchilada-sauce-medium-1
• USDA leftovers and reheating guidance
  https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety

Sources support safety, labels or comparable methods. They do not validate this exact newly designed recipe.