Skinny Chicken Mexican Stew (Pozole)

This traditional Mexican stew is a warming bowl of hearty comfort food. It’s called Pozole and is similar in flavor to tortilla soup. There are many variations of Pozole. I hope you enjoy my skinny one! Each main course serving has 285 calories, 6 grams of fat.  So rich in fiber, each serving has 9 grams of fiber!
Skinny Chicken Mexican Stew (Pozole)

Helpful Tips About this Recipe

Makes 6 servings. Each serving, 1¾ cups

Food Facts

Pozole is also the Spanish word for hominy. Hominy is yellow or white corn that has its hull removed mechanically or by soaking in lime. If you can’t find it you can substitute frozen corn.

Shopping Tips
I love the flavor of smoked paprika. It smells like BBQ flavors and really enhances the smokey flavor of this soup. You’ll find it in most supermarkets in the spice aisle. Or use regular paprika.

Healthy Benefits
Black beans are digested slowly and can suppress your appetite for hours. They’re packed with fiber, iron, B vitamins and folate.
Rinsing canned beans and hominy before adding to soups, greatly reduces the sodium content.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1¾ cups serving
285 calories, 6g fat, 1g sat. fat, 33mg chol, 24g prot, 38g carbs, 9g fiber, 780mg sod, 3g sugar
FACTS: for Freestyle SmartPoints
46 calories, 0g sat, fact. 0g sugar, 1g protein


Skinny Chicken Mexican Stew (Pozole)

Skinny Chicken Mexican Stew (Pozole)

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course, Soup
Cuisine Mexican
Servings 6
Calories 285 kcal


  • 4 cups onion, chopped
  • 1 tablespoon olive oil
  • 3 cups fresh tomatoes, chopped
  • 1 (4 oz) can mild Ortega chilies
  • tablespoon garlic, minced
  • ½ teaspoon cumin
  • 1 (14.5 ounce) can Swanson’s reduced-sodium chicken broth
  • 2 corn tortillas, chopped (6-inch)
  • 1 teaspoon olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon smoked paprika, 1½ teaspoons chili powder, 1½ teaspoon cumin, ¼ teaspoon red pepper flakes, ¼ teaspoon salt and black pepper, to taste, shopping tips below
  • 3 cups Swanson’s reduced-sodium chicken broth
  • 2 cups cooked chicken breasts, chopped
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can white or golden hominy or frozen corn, rinsed and drained
  • 2 cups thinly sliced romaine lettuce, optional topping


  • Add the onions to a microwave safe bowl and cook them in the microwave for 3-4 minutes to soften. In a large nonstick soup pot or pan, heat 1 tablespoon oil. Add tomatoes, ½ of the cooked onions, Ortega chilies, garlic, and ½ teaspoon cumin. Sauté over medium heat for 10 minutes. Stir often.
  • Add 2 cups broth and tortillas; simmer 20 minutes. Stir often. Transfer mixture to a blender and purée. Set aside.
  • In the same large, nonstick pot or pan, heat 1 teaspoon oil. Add the remaining cooked onions, paprika, chili powder, 1½ teaspoon cumin, red pepper flakes, ¼ teaspoon salt and black pepper. Cook for 2 minutes. Stir often.
  • Mix in 3 cups broth, cooked chicken, black beans, hominy, and pureed mixture from the blender; simmer 10 minutes.
  • To serve: Ladle 1¾ cups into each bowl. Stir in ¼ cup romaine lettuce, if desired.


Serving: 1.75cupCalories: 285kcalCarbohydrates: 38gProtein: 24gFat: 6gSaturated Fat: 1gCholesterol: 33mgSodium: 780mgFiber: 9gSugar: 3gBlue Smart Points: 1Green Smart Points: 6Plus Points: 7
Tried this recipe?Let me know how it was!


  1. I have this stew, cooking on the stove right now . Added an extra can of white beans . I made this last year and I think that I forgot to tell you that it was delicious . 5 stars .

  2. Awe…I’m thrilled you love this stew. Thanks so much for sharing, Robin!
    With my best wishes,

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