Mexican Chicken Soup

If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

Total Time:
1 hr 5 min
30 min
35 min

4 servings

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 medium rib celery, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 6 cups chicken broth, low-sodium canned
  • 1/4 cup canned green chiles
  • 1 (15 1/2-ounce) can posole, drained or frozen corn kernels
  • 4 canned whole peeled tomatoes, roughly chopped
  • 1 teaspoon dried oregano
  • 1 cup cooked skinless shredded chicken breast (about 4 ounces)
  • 1/4 cup chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.

Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

Copyright 2004 Television Food Network, G.P. All rights reserved.

View All

More Recipes and Ideas
Loading review filters...

    85 Reviews
    5 85
    0/1000 characters
    Your Rating:
    Sort by: 
    Really good and easy....
    Loved it, easy to make.
    Really good and easy..
    Used this recipe as a starter and added a few things. Used New Mexico hatch chiles, increased hominy to 45oz. And made spicier with a couple scoops of H&H brand dehydrated hot salsa mix. Have shared this recipe with several friends and its a hit every time. This is absolutely a winner!!!!
    This soup was delicious! I did tweak it a bit after reading previous reviews. I used one small can (15 oz, I think of petite tomatoes instead of the whole tomatoes. I also added in a can of drained and rinsed black beans and used the whole small can of green chilies just to use them up. We then topped our bowls of soup with a dollop of plain greek yogurt, sliced avocado, Mexican blend cheese and cilantro. Oh, and I used more chicken! I bought a rotisserie chicken and just used all of the white meat I could get off of it. My dogs were happy to share the dark meat. = I will definitely be making this again!
    This is a staple in my recipe box. It is low fat and delicious. It is very easy to change up. For example, I like to add black beans, rice and avacados (at the last minute. Super yummy!
    We love this soup! I've made this several times since finding it when doing a search for recipes using whole hominy (posole - I love hominy, too!. It's dreary, chilly and rainy today, and my husband has a terrible spring cold. When I asked him what he wanted for dinner he said chicken soup. I asked whether he wanted chicken noodle, or Mexican Chicken soup, and Mexican Chicken Soup was his answer. I use a can of petite diced tomatoes, or sometimes fire roasted diced tomatoes, juice and all, rather than the tomatoes called for. I also top it with tortilla strips, and sometimes shredded cheddar cheese. I like to serve it with Tex-Mex Cornbread with Cheese and Green Chiles from another site. It makes a wonderful, very satisfying meal.
    This soup was fantastic. I used 2 cartons of broth (8 cups which turned out just fine. As suggested by a reviewer I used a whole can of diced chilis but I pureed 1/2 the can with a can of diced tomatoes. I also used 2 15oz. cans of hominy and I bought a roasted chicken and used almost all of it. The cilantro and lime juice are a must, brings out the flavors. I topped it with tortilla strips and shredded cheese. Next time I want to use a dollop of sour cream. This made a nice dinner served with corn bread muffins.
    The soup was okay. I will probably make it again; however will need to improvise and add some more ingredients. I found it to be a little flat. We put shredded cheese and a dollop of sour cream on it, and it was oh so much better, as well as more fattening!
    Mmm! This soup is SO easy and quick to make. I use a rotisserie chicken. You could also add potatoes or chayote (not both. I serve w/tostadas topped w/black beans and quesadilla cheese. Hits the spot!
    Excellent soup!! I added a can of corn as well as the hominy. Put a scoop of Mexican yellow rice in the bowl, then add the soup. Yum.
    PERFECT SOUP! This is one of the first things I ever tried to cook all by myself... I leave out the tomatoes since I'm not a fan ... otherwise follow it to a tea and perfection everytime. Its also really good and gets a better flavor when left overnight and eaten the next day.
    I made this soup for my three nieces when I was babysitting them (ages 7, 5.5 and almost 3), and ALL of them ate it! Honestly, they are picky eaters, too. I didn't have green chiles, and I think I put a little more chicken in than what it called for. I added a can of black beans for some more substance. Also, I used a meyer lemon instead of a lime (because that's what I had). This soup is not spicy AT ALL as written (or maybe because I didn't have green chiles?), which is probably why the little ones could eat it. This is a great soup to make if you have kids because you can spicen-up your bowl separately. I gave the kids shredded mont jack cheese and tortilla chips to top it. Kid approved: you get five stars!
    This was my first time making this and it was really good! My husband loved it! The only variation I did was to add hot sauce and more cumin and a can of black beans. We tend to like things a bit more spicy.... And, I only added the black beans because several others had done via the reviews. I will be doing this again!
    I made this for a group of friends and everybody LOVED it. The only variation that I did was to serve the cilantro on the side so people could add it if they wanted it. I also served shredded cheese, tortilla chips, diced jalapeños, cubed avocado, sour cream, and lime wedges on the side.
    Yummy and easy! My husband isn't a big soup fan because he feels it just can't fill him up, so I made it thicker by adding more chicken and a can of black beans. He also usually says my food is "very good" but would be "great" if it was just spicier, so I also added four canned jalapenos. I served it with some homemade cornbread and it was a hit.
    The flavors in this soup are delicious, my whole family enjoyed it! I did change it up a bit by adding a can of rinsed black beans and about 3/4 Cup of cooked rice. It became a very comforting and filling meal with a side of buttered tortillas and a salad. Yummy! I'll make this again and again since I usually have these ingredients on hand most of the time =)
    My husband made me this soup when I was sick with a head cold. Very taste and helped clear the sinuses. I think next time we make it we'll add black beans and more hot spices.
    My whole family loves it..even my very picky toddlers! Make this twice a month.
    I made this soup for a family dinner and it was a hit. The second time I made it I wanted a more heartier soup so I upped the quantity of the veggies and the chicken. It was still very delicious and was perfect as the main dish on a cold day.
    This soup is delicious and easy to make. I use hominy and 1 can of diced tomatoes. Also add more chicken...With a hubby and 2 growing boys we need lots of protein! Good stuff!
    I served this at a recent family celebration for my mom's b-day. It was a hit!! Everyone wanted the recipe! I used less tomatoes and more chicken than what it calls for. Next time I think I'll try hominy as suggested by several. Love the lime in it...makes it taste fresh!!
    This is really easy to make. I purchased pre-cooked, sliced 6 oz chicken breast (like you use for soft tacos) and pulled apart the slices and this made the receipe even easier to make. For a previous receipe I had Pasilla Chili Power on hand and used it here-- which gave the broth a nice dark color, some heat but not too spicey. Cubed avacado would be a nice garnish and I plan to try this next time.
    about this soup. He ate his way through the leftovers until they were gone. It has such wonderful flavors. Next time I will cook the chicken directly in the soup after the broth has been added. I used a 14 oz can of Italian diced tomatoes instead of the canned whole peeled tomatoes and oregano because it was what I had in my pantry. Also added some crushed lime flavored tortilla chips to the bowl at serving time- delish!!!
    The soup came out great - just like the one I ate at a Mexican restaurant. I added a couple of tablespoons of rice and corn meal. I also added chunks of avocado to the plate - this was really key!
    My husband thought the soup was great and tasted authentic. I on the other hand thought the cilantro was a bit much and would set it to the side next time so each person could add their own to their liking. Was easy to make!
    Thanks so much for this recipe. Doubling it for drop-in company, I took a reviewer's advice, adding a can of black beans. For variety, I also used both hominy (posole) and white corn (one can of each). The fresh cilantro and lime adds a a bracing flavor, and this soup was a resounding hit.
    Family favorite!
    Used stewed tomatoes, they seem to have a richer taste, and did use white hominy. Authentic & nummy!
    I have made this soup several times just in the last month. I made a triple batch and put it in cute containers with a bag of tortilla chips and gave it as my Christmas gifts this year. With the money tight this year it was great....and everyone loved it. Thank you so much for this recipe! It made my Christmas great!
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Chicken Soup with Matzo Balls

    Recipe courtesy of Ron Ben-Israel