Category:
Crockpot

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Notes:
Linda Sheng

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Ingredients:
1/2 pkg (2 pound) package frozen posole
1/2 lb smoked turkey sausage
1-2 boneless skinless chicken breasts
1/2 onion, diced
1/2 ea yellow, red and orange bell peppers cut in one inch strips (I cut these in bite size pieces instead)
1/2 bag frozen white corn
1 diced zucchini
1/2 pkg large frozen green chile
3-4 cans chicken broth
cumin, granulated garlic, salt, pepper and crushed red pepper to taste

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Directions:
In a large soup pot put posole, 1 t. salt and just enough water to cover, bring to a boil. Cover and simmer for about 2 hours.

Put in chicken breasts, sausage (peeled if the skin is tough), onion, peppers, 2 to 3 cans of chicken broth and simmer until chicken is done and vegetables are tender. Remove chicken and shred and return to pot. Add rest of broth and the rest of ingredients and boil until posole is tender and lastly add zucchini.

Thicken with flour and cold water shaken together and added a little at a time if needed.

Before serving add a � bunch of chopped cilantro (optional).
Serve with chopped fresh onions, grated cheese, and sour cream.

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