chicken pozole soup


This soup is hearty, healthy, loaded with fresh goodness and full of exciting flavors. It’s very similar to chicken tortilla soup but with added cabbage and hominy. If you like Mexican food you will love this soup! Makes about 12 cups.


Prep : 15 minutes
Cook : 25 minutes
Servings : 6
Ready in : 40 minutes


  • 1 1/2 Tbsp olive oil
  • 1 medium yellow onion, chopped (1 1/4 cups)
  • 15 jalapeños (to taste*), seeded and minced
  • 3 garlic cloves, minced (1 Tbsp)
  • 1 1/2 tsp chili powder, or more to taste
  • 1 tsp ground cumin
  • 6 cups low-sodium chicken broth
  • 1 (14.5 oz) can petite diced tomatoes
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 cups shredded cooked rotisserie chicken (or left over chicken)
  • 1 (29 oz) can Mexican Style hominy, drained and rinsed
  • 1/4 cup chopped cilantro
  • 1 Tbsp fresh lime juice

Serve with

  • 1/2 small cabbage, chopped (cut into pieces about 3/4-inch)
  • 3/4 cup shredded monterey jack or cheddar cheese
  • 6 Tbsp sour cream
  • 1 avocado, diced
  • 4 oz tortilla chips


  • Heat olive oil in a large pot over medium-high heat. Add onion and saute 5 minutes then add jalapeños, garlic, chili powder, and cumin and saute 1 minute longer.
  • Pour in chicken broth, tomatoes and season with salt and pepper to taste.
  • Bring mixture to a boil then reduce to medium-low, cover and simmer until onions are soft, about 10 minutes.
  • Stir in chicken and hominy and heat through, about 1 – 2 minutes. Stir in cilantro and lime juice.
  • To serve: place a handful of chopped cabbage in serving bowl laddle soup over cabbage, top with grated cheese, diced avocados, sour cream and serve warm with tortilla chips.

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