Posole is a thick Mexican-style soup with a fresh slightly spicy flavour, and is incredibly satisfying!
Like many other easy recipes provided to our members, this one uses leftover BBQ chicken for a quality protein hit that pleases the appetite.
You can eat the soup as per the recipe, or garnish with any number of toppings to increase the flavour and appeal (see recipe notes).
Chicken Posole: Diabetes Friendly Recipe
Servings: 4
Carbs: 18g
Ingredients
- 1 (700g) jar tomato passata
- 2 cups water
- 30 g dried porcini mushrooms – soaked in 1 cup water until soft, drained (don’t discard liquid), and chopped
- 1/4 teaspoon dried chilli flakes – or more if you like it hot and spicy
- 1 Tablespoon lime juice
- 2 cups BBQ roast chicken – shredded, about 285g
- 1 small bunch swiss chard or spinach – leaves removed, washed and shredded, about 6 stalks
- 1/2 (400g) can cannellini beans – drained
- 2 Tablespoon fresh coriander – chopped
- salt and pepper
- 60 g shredded cheddar cheese
Instructions
- Place the passata and water in a medium saucepan and bring to a simmer.
- Add the porcini and their liquid and the chilli flakes and simmer for 5 minutes.
- Add the lime juice, chicken, greens, beans and coriander and cook for 5 minutes, until the greens are wilted and the chicken is heated through. Season with salt and pepper to taste.
- Serve in bowls with shredded cheese over the top and fresh coriander to garnish.
Notes
Garnish with:
- shredded lettuce or cabbage
- extra chilli peppers
- spring onions
- radishes
- avocado
- salsa
- lime
- sour cream
- plain Greek yoghurt
- Replace the chicken with mashed or cubed tofu or tempeh, or textured vegetable protein
- Leave out the chicken and use the above garnishes to add an assortment of flavour
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