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Chicken Tortilla Soup with Hominy

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This nourishing bowl of chicken tortilla soup with hominy is brimming with Mexican flavors and packed with vitamins and minerals.

The calendar says spring but I’m not going to lie – it’s still pretty chilly outside! Now I would still eat soup on a 90 degree day but I especially crave it when I just can’t seem to warm up. Recently I found myself with a roaster chicken and a bunch of veggies so I decided to make homemade bone broth which I eventually turned into a smoky, slightly-spicy Mexican Tortilla Soup to enjoy with my mom and sisters.

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No time to make homemade broth? No worries – canned chicken broth works just as well. Since my outdoor walk-in cooler is still up and running I decided to make homemade. (You know you’re from Michigan when….)

To give the soup a southwestern kick, I added one of my favorite secret weapons: canned chipotle peppers in adobo. These smoky peppers can pack a punch so be sure to remove the seeds to keep the soup on the mild side.

As with most dishes, it’s all about the garnishes. Be sure to top each warm bowl of Mexican Tortilla Soup with fresh cilantro, crushed tortilla chips and a squeeze of fresh lime juice for good measure. Diced avocado, jalapeños or plain yogurt wouldn’t hurt either.

Your spoon is waiting.

Chicken Tortilla Soup with Hominy

This nourishing bowl of chicken tortilla soup with hominy is brimming with Mexican flavors and packed with vitamins and minerals.
4.6 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: Mexican
Keyword: healthy soups
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 283kcal
Author: Liz DellaCroce

Ingredients

  • 1 large onion diced
  • 1 zucchini diced
  • 1 red pepper seeded and diced
  • 3 cloves garlic minced
  • 2 in chipotle peppers in adobo sauce minced
  • 2 tablespoons cumin
  • 1 tablespoon smoked paprika
  • 8 cups chicken broth low sodium or homemade
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can hominy drained and rinsed
  • 12 ounces cooked chicken breast shredded
  • salt and pepper to taste
  • 24 tortilla chips lightly crushed
  • cilantro to serve

Instructions

  • Heat a large soup pot over medium heat and spray with cooking spray. Sauté onion, zucchini and red peppers until softened, 5-6 minutes.
  • Add garlic, chipotle peppers, cumin and smoked paprika and cook another 2 minutes.
  • Stir in chicken broth, diced tomatoes, hominy and cooked chicken. Season with salt and pepper to taste.
  • Bring soup to a boil then reduce heat to low and simmer for 30 minutes. Garnish with crushed tortilla chips and fresh cilantro to serve.
Nutrition Facts
Chicken Tortilla Soup with Hominy
Amount Per Serving
Calories 283 Calories from Fat 60
% Daily Value*
Total Fat 6.7g 10%
Saturated Fat 1.3g 7%
Trans Fat 0g
Polyunsaturated Fat 5.4g
Cholesterol 48mg 16%
Sodium 706mg 29%
Total Carbohydrates 31.4g 10%
Dietary Fiber 5.5g 22%
Sugars 4.7g
Protein 23.9g 48%
* Percent Daily Values are based on a 2000 calorie diet.
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Interested in more warm and hearty soup recipes? Check out my Pinterest board!

 

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Comments


  1. Just made this for dinner, it is soooo good! The chipotles in adobo really are the magic ingredient. I will be making this recipe often!

    Reply

  5. I love adding hominy in soups! And like you I could eat soup all year long. This looks great. I am dying over your walk in cooker picture, that is hysterical!!! Love it!

    Reply

  6. Love those canned chili peppers, I’m using them in a recipe today, they just have so much flavor! With the wishy washy weather that’s been happening here (hot one day, cold the next) soup is still a constant in my meal planning! Looks awesome!

    Reply

  8. Um, here in Chicago, our back entryway is our walk in cooler. All beverages and desserts I don’t need to see every time I open the fridge stay out there all winter. Um, I love hominy and this spicy brothy-ness!!! Cumin and paprika are totally my favorite warm up spices.

    Reply

  10. Any chance you could make this in the slow cooker? If so, how long do you think I should put it on low and I would put the chicken in uncooked. Please let me know when you have a free moment. :)

    Reply

  11. Soup is *always* in season for me, because the office building’s air conditioning is always up a little too high for me (or the heat is down too low). Easy, tasty (but temporary) fix = soup for lunch.

    Reply

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