Mexican Chicken Soup
photo by Japanese Delight
- Ready In:
- 39mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 2 tablespoons canola oil
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 8 cups canned low sodium chicken broth
- 4 ounces canned green chilies
- 2 (15 1/2 ounce) cans posole, drained (mix yellow and white)
- 1 (15 ounce) can whole canned tomatoes, roughly chopped
- 1 teaspoon dried oregano
- 1 lb boneless skinless chicken thighs
- 1⁄4 cup chopped fresh cilantro leaves
- 1 lime, juice of
- kosher salt
- fresh ground black pepper
directions
- Heat the oil in a medium saucepan over medium heat.
- Brown chicken and cut into small pieces.
- Add to crockpot.
- Saute onion, celery, and garlic until soft.
- Add to crockpot.
- Add broth, chili powder, and cumin.
- Add the green chiles, tomatoes, and oregano.
- Cook on'low' for 4 hours.
- Add hominy 30 minutes before serving.
- Add cilantro leaves, and lime juice just before serving.
- Season, to taste, with salt and pepper.
- Serve hot.
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Reviews
-
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!
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This was exactly the starting place I was looking for. The seasonings are perfect without being spicy. I skipped a couple of steps only because I don't brown or precook anything when using my crockpot. So I left out the oil and put everything straight into the crockpot. Made a few substitutions (breasts instead of thighs, frozen corn and black beans instead of hominy), but that's the beauty of this soup. The base flavor is what you find in a good Mexican restaurant and you can customize the additions based on preference. Been looking for this recipe for a long time. Thank you!
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Sooooo Good! I made as directed except I used ground turkey ( I try to put it in meals where the hubby and kids won't gripe ). It was so good! I'm pregnant and currently in that quesy stage, so I can't eat heavy food. Very filling and so so yummy! I served it with warm flour tortillas and butter with salsa to dip in. Perfect meal!
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Tweaks
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This was exactly the starting place I was looking for. The seasonings are perfect without being spicy. I skipped a couple of steps only because I don't brown or precook anything when using my crockpot. So I left out the oil and put everything straight into the crockpot. Made a few substitutions (breasts instead of thighs, frozen corn and black beans instead of hominy), but that's the beauty of this soup. The base flavor is what you find in a good Mexican restaurant and you can customize the additions based on preference. Been looking for this recipe for a long time. Thank you!
RECIPE SUBMITTED BY
Expatriate Texan now in the frozen North. Full-time dad and 3/4 time college prof, so I'm in charge of cooking and groceries.I also have time for skiing, cycling, hiking, etc....