Chicken Lime Avocado Pasole Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - Chicken Thighs (Bone/Skin ON or Boneless/Skinless), WHOLE
  • 1 tablespoons - Avocado Oil (any oil will be OK)
  • - Salt and Pepper to taste
  • 1/2 cups - Chopped Green Onions, including whites
  • 1/2 cups - White Onion, Coarsely Chopped
  • 2 whole - jalapenos, leave some seeds for kick
  • 2 cloves - Garlic, minced
  • 1 tablespoons - tomato paste
  • 32 ounces - Chicken Broth, low sodium
  • 2 whole - Roma Tomatoes, seeded and diced
  • 1/2 teaspoons - cumin, ground
  • 4 cups - Savoy Cabbage, thinly sliced
  • 1/3 cups - Cilantro (or to taste), Chopped (stems and leaves)
  • 3 tablespoons - lime juice
  • 2 cans - White Hominy, rinsed and drained (25oz can) - can do one can if you don't care for hominy
  • 3 whole - Avocados, peeled and diced
  • Directions:

    Season chicken with salt and pepper.
    Heat oil in a pot over medium-high heat.
    Brown chicken, turning once, until golden, 6 minutes.
    Add onion, garlic, and cilantro stems; cook 1 minute.
    Add chicken broth, jalapenos, tomatoes/paste, cumin, cabbage.
    Bring mixture to a boil over medium-high heat. Then reduce heat to medium/low to simmer, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through (appx 20 min).
    Reduce burner to low heat, remove chicken from pan and let rest on a cutting board 5 minutes.
    Then de-skin and d-bone the chicken, shred and return to soup with the hominy, cilantro leaves and lime juice.
    Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).
    Serve with tortilla chips, cheese and sour cream if desired.

    Brief Description

    Pasole with a twist - Chicken, Cabbage, and Hominy are the stars of this soup.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    November 17, 2016

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