Mexican Chicken Soup

READY IN: 39mins
Recipe by Treven

Rather like menudo without the tripe. Spicy and warm. Perfect for a winter day. Good for those who find traditional chicken soup too prosaic and bland. If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

Top Review by Japanese Delight

This is the most amazing soup in the history of my life. I've never had a better or more delicious soup than this one. i just make it on my stovetop, not in the crockpot. I add can of kidney beans and the end I add fresh sweet corn. I use seasoned baked/shredded chicken breast. Garnished with crushed taco chips, avocado and cilantro. This is absolutely THE BEST Mexican chicken soup! I've made this many times now. Thank you so much!

Ingredients Nutrition

Directions

  1. Heat the oil in a medium saucepan over medium heat.
  2. Brown chicken and cut into small pieces.
  3. Add to crockpot.
  4. Saute onion, celery, and garlic until soft.
  5. Add to crockpot.
  6. Add broth, chili powder, and cumin.
  7. Add the green chiles, tomatoes, and oregano.
  8. Cook on'low' for 4 hours.
  9. Add hominy 30 minutes before serving.
  10. Add cilantro leaves, and lime juice just before serving.
  11. Season, to taste, with salt and pepper.
  12. Serve hot.

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