Weeknight Chicken Posole in a green bowl with side of chips and herbs

Weeknight Chicken Posole


  • 2 tablespoons olive oil
  • 1 medium onion, sliced thin
  • 1 cup tomatillo Salsa
  • 4 cups chicken broth
  • 1 roasted chicken, meat removed from bones
  • 29 ounce can hominy, rinsed
  • 15 ounce can black beans, rinsed

Garnish Options:

  • sliced onion
  • avocado
  • radishes
  • cucumbers
  • shredded cabbage
  • chopped cilantro


  1. In a large saucepan, heat oil and begin to sauté onion. Cook until softened then add salsa. Stirring occasionally, simmer for 5 minutes to concentrate flavors. Add chicken broth and simmer for 10 minutes to meld the soup flavors. Add chicken, hominy, and black beans. Continue to cook until all ingredients are cooked through. Season with salt and pepper to taste. Ladle soup into bowls and garnish with fresh vegetables and herbs.