Total Time
Prep 0 mins
Cook 45 mins

This hearty Mexican chicken soup freezes great. Make this up and freeze in airtight containers or freezer bags. Great for taking to work for a quick lunch.

Ingredients Nutrition


  1. Heat olive oil in a large soup pot over medium heat. Add the onions, and cook for 5 minutes.
  2. Add the garlic, chile powder, cumin, oregano, tomato paste and cook for a minute, stirring constantly.
  3. Add water, chicken broth and hominy, and bring to a boil.
  4. Reduce heat and simmer about 30 minutes.
  5. Add chicken and taste soup for seasoning, add salt if needed. Season with pepper.
  6. Cook until heated through.
  7. Ladle into bowl and garnish with chopped fresh cilantro if desired.
  8. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
  9. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.).
  10. To serve, divide among bowls, and garnish as desired.


Most Helpful

This is an excellent recipe. We added shredded cabbage to our cilantro for the garnish. It added just a taste of extra flavor which is wonderful. We doubled the recipe to take to a 50th birthday party. We have friends that are vegetarians which makes this recipe extra special for us, and are excited to share it. Thank you, M. Hastings San Bernardino, CA

grannyem6 September 15, 2007

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