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.

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4.8 86
This is a winner!!! It is delicious and I am adding it to my staple dishes! I started by breaking up and boiling what was left over from a whole rotisserie chicken in 8 cups of water. In a separate sauté pan I cooked the onion, celery, green onion, and garlic in 1 Tbsp of canola oil and then added it to the chicken and broth. I let it simmer while getting all the other ingredients ready. Then took out the chicken to toss the bones and skin and shred all of the meat. I didn't have the lime or the cilantro, but used the corn cut off from two cobs of fresh sweet corn instead of the hominy. Like others I also replaced the whole tomatoes for 14.5 oz of diced tomatoes with garlic and onion, and served it with a dollop of plain nonfat Greek yogurt, shredded reduced fat 4 cheese Mexican, and Jack's Special Salsa. Next time I hope to have the cilantro and lime juice and also want to add the black beans and serve it with tortilla strips and corn muffins. item not reviewed by moderator and published
Really good and easy.... item not reviewed by moderator and published
Loved it, easy to make. item not reviewed by moderator and published
Really good and easy.. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published

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Recipe courtesy of Herb Mesa