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.
- 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
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Heat a large soup pot over medium heat and spray with cooking spray. Sauté onion, zucchini and red peppers until softened, 5-6 minutes.
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Add garlic, chipotle peppers, cumin and smoked paprika and cook another 2 minutes.
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Stir in chicken broth, diced tomatoes, hominy and cooked chicken. Season with salt and pepper to taste.
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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.
Jasmine Painter
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!
Liz DellaCroce
I’m so glad you enjoyed it!! The chipotles in adobo are the secret to so many great dishes!!
Liz @ Floating Kitchen
Yes to all the toppings! Soup has just GOT to have lots of stuff on top. Your walk-in cooler looks a lot like my walk-in cooler this winter. And you know what, I’m not sad to see it go! Bring on summer!
Liz DellaCroce
I am seriously all about the toppings hahaha!!!
Joanne
I plan on eating soup even when it IS 90F, so you can keep it coming! Love the Mexican infusion into this – my favorite!
Liz DellaCroce
haha you and me both!!
Emma
I can taste those Mexican flavours through the images. Looks divine.
Aggie
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!
Liz DellaCroce
hahahah You must be dying!!! Isn’t that funny? We use it a good 6 months of the year!! LOL
Nicole ~ Cooking for Keeps
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!
Brenda @ a farmgirl's dabbles
I could eat soup like this every single week, it just never gets old!
Stefanie @ Sarcastic Cooking
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.
Liz DellaCroce
haha I love the walk-in closet!!
Meagan @ A Zesty Bite
Chicken soup is one of my favorites and I love that you added hominy to it.
She Rocks Fitness
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. :)
Liz DellaCroce
You totally could… 6 hours on Low should be fine!! Uncooked chicken. :)
Sadye
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.
Liz DellaCroce
YES!! It’s always in season for me too :)
Shawnna
Looks so yummy!! I love mexican food the best!!
Jocelyn (Grandbaby cakes)
I absolutely love hominy in soups! I put up a pozole today. So good and this looks absolutely sensational! And beautiful!
Liz DellaCroce
No way!! I love pozole!! Going to check that out.. I could eat Mexican soups every day!
Lauren @ Climbing Grier Mountain
one of my favorites! I really need to use hominy more often! Can’t wait to see you on Thursday!
Liz DellaCroce
I am counting down the minutes until our embrace!!
Rachel @ Baked by Rachel
I have a serious love for tortilla soup. Yours looks amazing!
Maryea {happy healthy mama}
Oooh I love chipotles in adobo. I’m all about soups when it’s a rainy spring day, which we have plenty of around here. This would also be fun for Cinco de Mayo in a few weeks!
Liz DellaCroce
I seriously love chipotle in adobo too!!!