Mexican Chicken Soup
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This Mexican Chicken Soup, or pozole, is hearty and full of flavor. This tasty soup is light and filling with a wonderful spice! My family loves it and it is easy to make.
This chicken pozole soup is a hearty, comforting Mexican dish. Tender chicken is simmered in a rich and spicy broth with hominy, chili peppers, and a variety of vegetables.
I use a rotisserie chicken to save time putting it together. This soup is a satisfying and delicious meal that will warm you up from the inside out.
Hello Friends!
I hope your week is off to a good start. We are enjoying the cool weather of the season and enjoying the changing season. I have also been incorporating lighter meals into our meal plan for the month.
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I also love the way all the flavors come together in a delicious meal in just minutes too.
This soup is wonderful so and is perfect for a chilly evening or a rainy day.
Ingredients
One of the best things about this recipe is that it can be made in about 30 minutes with just a few ingredients.
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List of main ingredients:
- tomatillos
- onion
- chilis
- cilantro
- cooked chicken
- chicken stock
- hominy
- oil
How to Make Mexican Chicken Soup
1) In a food processor, blend tomatillos, onion, chilis, garlic, and cilantro.
2) Add the oil to a medium pot over medium heat. Pour chili puree along with the cooked chicken.
3) Add the can of chicken stock and water, then whisk the puree into the larger pot.
4) Add chicken and hominy and cook until heated through.
5) Serve with a slice of lime and avocado.
Mexican Chicken Soup
How to Serve
This soup is that it is a delicious and filling meal in itself. You can add other toppings such as onions or cilantro if you like.
Mexican Chicken Soup
Chicken Pozole
Equipment
- large pot or large dutch oven
- knife
- slotted spoon
Ingredients
- 2 -3 tomatillos
- 1/2 onion
- 1 poblano or pasilla chili seeded and chopped
- 1 jalapeño seeded and chopped
- 2 garlic cloves
- 3 tablespoons chopped cilantro
- 2 tablespoons Vegetable or Corn Oil
- 3 1/2 cups chicken stock
- 1 cup of water
- 1 cup cooked chicken shredded
- 1 can 30 oz hominy drained or 2 15 oz
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Mexican oregano
- avocado for garnish
- 1/2 teaspoon salt
- 1 pinch black pepper
Instructions
- Cut the onion into fourths. Seed and chop the poblano and jalapeño peppers. Remove husks from tomatillos and rinse well.
- Add the tomatillos, onion, chiles, garlic, cumin, coriander, oregano, and cilantro to a food processor. Pulse until smooth.
- Heat oil in a large stockpot or Dutch oven over medium heat. Pour in the green chile purée and cook for 10 minutes, stirring occasionally, until the mixture darkens. Season with salt and pepper.
- Add the remaining chicken stock and water to the pot. Stir in the shredded chicken and drained hominy until well combined.
- Bring to a gentle simmer and cook for 15–20 minutes to meld the flavors.
- Ladle into bowls and serve with desired toppings: avocado, shredded cabbage, radishes, diced onion, cilantro, and lime wedges.
Notes
Nutrition
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Oh! We have this corn oil. It makes things delicious. And I am all about heart health AND soup. YUM.
Yes – it is a great way to enjoy a delicious soup and be heart health focused.
I love soup! Especially soup that has a little bite to it! Can’t wait to make this!
As I am reading this on a treadmill in a freezing garage, can I just say how amazing this looks! Adding it to next week’s menu!
Wonderful! Hope you love it!
I love a warm and cozy soup in the winter! These are my favorite flavors!
Omg yum!! This is so good!
So happy you loved it!
Yum, this soup sounds so hearty! It’s getting so cold these days so I definitely want to make it this weekend.
What a delicious recipe this was. My family really liked it. Will be making again!