Crockpot Posole

Pozole (or posole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round. It is rich and bold in flavor and super easy to put together. The longer you let it sit and simmer the better it tastes. If you want to go a more traditional route it can be made with pork in place of chicken.

Ingredients-

• 1 tablespoon olive oil

• 1 onion, thinly sliced

• kosher salt and black pepper

• 32-ounces of bone broth or chicken broth

• 3 cans of medium rotel or diced tomatoes with green chilis (DO NOT DRAIN)

• 1/4 teaspoon crushed red pepper

• 2 cups shredded rotisserie chicken meat

• 1 15-ounce can chickpeas, drained

• 1 can of corn drained (or approx 2 cups fresh)

• 1 lime, cut into wedges

• Cilantro and Cotija cheese for serving

Directions-

1. Heat the oil in a large saucepan over medium heat.

2. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.

3. Add the bone broth, onions, tomatoes, corn, chicken, chickpeas, and pepper flakes to the crockpot.

4. Let everything simmer together on low for 4-6 hours.

5. Serve the posole with lime wedges, cotija cheese, and fresh cilantro.