# Chicken Posole (enchilada soup) 4 adult servings · US measures · nonketo · 15 min active per base batch · 30–40 min 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. ## Cooking flow (Tabular Recipe Notation)

Use fully cooked chicken and canned beans. Prepare washed cabbage and cilantro; keep them for serving. Use a 4-quart or larger pot, or a larger pot/batches above four servings.
14g Olive oil	Heat oil over medium heat; sauté onion and pepper about 5 min until soft, then add garlic for 30 sec.	Add broth, sauce, canned beans with liquid, salt and cayenne. Boil, then simmer 10 min, stirring occasionally.	Add cooked chicken; simmer until chicken reaches 165°F in several places.	Turn off heat, stir in lime; serve with cabbage and cilantro.
40g Oniondiced
30g Red bell pepperdiced · The old optional pepper is included in this estimate.
15g Garlicminced
32.5 oz Reduced-sodium chicken brothready-to-use
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.
425g Canned white beansfully cooked, including can liquid · Base four-serving batch: one 15 oz can; do not substitute dry beans.
3g Fine saltOriginal amount; reduce to taste if your broth or sauce is salty.
3g Cayenne pepperOriginal amount is very hot. Start with less if desired.
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.

## Ingredients - 14g Olive oil - 40g Onion — diced - 15g Garlic — minced - 30g Red bell pepper — diced. The old optional pepper is included in this estimate. - 3g Fine salt. Original amount; reduce to taste if your broth or sauce is salty. - 283g Red enchilada sauce — ready-to-eat, canned. Base four-serving batch: about one 10 oz can. Estimate uses Old El Paso medium red sauce; labels vary. - 3g Cayenne pepper. Original amount is very hot. Start with less if desired. - 425g Canned white beans — fully cooked, including can liquid. Base four-serving batch: one 15 oz can; do not substitute dry beans. - 32.5 oz Reduced-sodium chicken broth — ready-to-use - 400g Cooked shredded chicken breast — fully 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 Cabbage — finely shredded. Measured amount for the old to-taste garnish. - 8g Cilantro — washed and chopped. Measured amount for the old to-taste garnish. ## Equipment - Stovetop and 4-quart or larger saucepan; larger pot or batches for six/eight servings - Spoon and clean chopping board - Instant-read thermometer ## Cook 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. 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. ## Attention timeline - 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; endpoints and appliance behavior override the estimate. ## Flavor and capacity 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 Calories: 376 kcal; protein: 43.0 g; total carbs: 32.6 g; fiber: 6.7 g; net carbs: 25.9 g Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis. Known allergens for these plates: none listed; check every product label. Check product labels and cross-contact. ## First-cook checks and limits - 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) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/chicken-posole/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.