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Chicken Hominy Soup

A comforting and flavorful chicken hominy soup that's perfect for busy families and anyone looking for a hearty meal.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Used for sautéing the vegetables.
  • 1 medium onion, chopped Adds a sweet and aromatic base.
  • 3 cloves garlic, minced Enhances flavor profile.
  • 2 medium carrots, diced Adds natural sweetness and color.
  • 2 stalks celery, diced Contributes crunch and depth of flavor.
  • 2 cups cooked chicken, shredded Main protein source.
  • 6 cups chicken broth Forms the flavorful base.
  • 1 leaf bay leaf Adds earthy aroma.
  • 1 teaspoon cumin Warm, earthy notes.
  • 1 teaspoon oregano Herbaceous flavor.
  • 1 teaspoon salt Essential for seasoning.
  • 3 cups hominy, drained Star ingredient for unique texture.
  • 1 can diced green chiles Adds heat.
For the Toppings
  • 1/2 cup cilantro, chopped Fresh herb for brightness.
  • 2 tablespoons lime juice Introduces acidity.
  • 1 large diced avocado Creamy topping.
  • 1/2 cup crumbled queso fresco or cotija cheese Adds richness.
  • 1 cup tortilla chips For garnish.
  • 6 medium warm flour or corn tortillas Perfect for dipping.
  • 1 cup shredded cabbage or lettuce Adds crunch.
  • 1/2 cup sliced radishes Offers a peppery bite.
  • 1/4 cup pickled jalapeños Introducing tang and heat.
  • 2 stalks sliced green onions Fresh finish.
  • 2 lime wedges lime wedges For added zest.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onions and cook until soft and translucent, about 5 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in the carrots and celery, and cook for an additional 4 to 5 minutes.
Cooking
  1. Add chicken, chicken broth, bay leaf, cumin, oregano, and salt; bring to a boil.
  2. Reduce heat and let simmer, covered, for about 1 hour until chicken is fully cooked.
  3. Transfer the chicken to a plate or cutting board, and let cool slightly.
  4. Strain the broth through a sieve and return it to the pot.
  5. Shred the chicken using a fork; discard bones.
  6. Add the shredded chicken back to the pot along with hominy and diced green chiles; simmer for another 15 to 20 minutes.
Serving
  1. Stir in cilantro and lime juice, adjusting salt to taste.
  2. Ladle the hot soup into bowls and serve with toppings.

Notes

For the best flavor, use fresh ingredients and adjust spices according to taste. Cooked chicken can be substituted with rotisserie chicken for convenience. Ensure to rinse canned hominy to control sodium levels.