Mexican Chicken Soup

If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.