Chicken Tortilla Soup with Hominy

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

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

Chicken tortilla soup with hominy.

It’s always soup season in my house, but I will admit I get especially excited about soup when the temps start to dip here in Michigan. As the weather has turned more and more towards autumn and winter, I whipped up this delicious Chicken Tortilla Soup with Hominy as a quick dinner that we could easily turn into lunches throughout the week (meal planning easy win!) There’s nothing quite like the kick of a spicy soup on a cold, winter’s day.


  • Onion: I use a white onion as it’s mild enough that everyone, adults and kids, like the taste.
  • Zucchini: A squash that takes on the flavor of what it’s cooked with, it’s a great source of many vitamins and nutrients.
  • Red bell pepper: A bit stronger in flavor than other bell peppers, since they’ve been on the vine the longest, red peppers tend to be packed with the most nutrients.
  • Garlic: Nutty and somewhat buttery that sweetens as it cooks with the onion.
  • Chipotle peppers in adobo: Adds a delicious punch to the soup. If you aren’t a fan of spicy food, make sure you remove the seeds to keep the soup mild.
  • Cumin: Warm and nutty in flavor, it’s very commonly found in Mexican recipes.
  • Smoked paprika: I like to use smoked paprika for the smoky flavor it adds compared to the more mild regular paprika.
  • Chicken stock: A warm, full base for the soup’s broth.
  • Diced tomatoes: I like to use fire roasted tomatoes for a bit of additional flavor, but you can use whatever you have on hand!
  • Hominy: Another common ingredient in Mexican cuisine, hominy is made from dried corn kernels.
  • Chicken breast: High in protein while low in calories, chicken is an affordable and accessible protein.

How to Make Chicken Tortilla Soup with HOminy

Liz cutting red pepper

Start your Chicken Tortilla Soup with Hominy by preparing all of your ingredients. Dice your bell pepper, zucchini, and onion, shred your chicken, and drain and rinse your hominy.

Onion added to pot

Then in a large pot over medium-high heat, add a bit of oil or cooking spray and add the diced onion.

Adding veggie mix to pot

Add in the red pepper and zucchini, and a pinch of salt and pepper. Sauté for about 5 minutes.

Grating garlic into pot 1

Then use a microplane to freshly grate in your garlic cloves, and add the chipotle peppers in adobo sauce.

Adding seasoning to soup

Sprinkle in the cumin and smoked paprika and cook for an additional couple minutes.

Adding broth to pot

Next you’ll pour in the chicken broth.

Adding diced tomatoes to soup

Followed by the diced fire roasted tomatoes.

Adding drained hominy to soup

Then add the drained and rinsed hominy.

Adding chicken to soup

Finish by adding the shredded chicken.

Chicken tortilla soup

Stir so that all ingredients are fully mixed, season with a bit of additional salt and pepper, and bring to a boil. Once boiling, reduce heat to a simmer and cook for about 30 minutes.

Garnishing chicken tortilla soup with hominy.

Serve with your favorite toppings, like crushed tortilla chips and cilantro, and enjoy your Chicken Tortilla Soup with Hominy!

Easy Substitutions

  • Make it vegetarian: Use vegetable broth in place of chicken broth, add some corn, and use black or navy beans instead of chicken to still have meatless protein.
  • Use what you have. Don’t have chicken? Use beef or pork. Don’t have hominy? Use black beans. You can really make this recipe your own!
  • Play with the toppings. Tortilla strips, jalapenos, some cheddar jack or Monterey jack cheese, sliced avocado, fresh cilantro, plain yogurt or sour cream, and lime wedges (for fresh lime juice) are some of my favorite things to serve on top of my tortilla soup!

Frequently Asked Questions

Is this soup freezer friendly?

This soup is very freezer friendly and can last up to 3 months in the freezer in an airtight container or freezer-safe resealable bag.

How can I thicken my chicken tortilla soup?

Flour or cornstarch can be added to the broth to make it a bit thicker.

What pairs well with chicken tortilla soup?

I love to serve a fresh salad with my soup, like a classic green salad with an avocado cilantro dressing and some chips and salsa. You could also do a Tex-Mex combination and serve it alongside cornbread!

Chicken tortilla soup with hominy.

More Hearty Soups

Eat It, Like It, Share it!

Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your soup.

Liz enjoying chicken tortilla soup with hominy.

My Chicken Tortilla Soup with Hominy is sure to please the whole family. Make a double batch and freeze half of it, you’ll thank me later when you don’t want to cook on a cold night!

Your spoon is waiting.

Chicken tortilla soup with hominy 2

Mexican Chicken Tortilla Soup with Hominy

4.69 stars average
This nourishing bowl of chicken tortilla soup with hominy is brimming with Mexican flavors and packed with vitamins and minerals.
PREP: 10 minutes
COOK: 45 minutes
TOTAL: 55 minutes


  • 1 large onion (diced)
  • 1 zucchini (diced)
  • 1 red pepper (seeded and diced)
  • 3 cloves garlic (minced)
  • 2 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


  • 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.


Is this soup freezer friendly?

This soup is very freezer friendly and can last up to 3 months in the freezer.

Could this be made in a slow cooker?

Yes. 6 hours in low would work. Be sure to use uncooked chicken.


Serving: 16ouncesCalories: 283kcalCarbohydrates: 31.4gProtein: 23.9gFat: 6.7gSaturated Fat: 1.3gPolyunsaturated Fat: 5.4gTrans Fat: 0gCholesterol: 48mgSodium: 706mgFiber: 5.5gSugar: 4.7g

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

Learn more about me →

Subscribe to my recipes ->

Rate and Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Your feedback is important to us. Rate what you thought of this.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

33 responses to “Chicken Tortilla Soup with Hominy”

  1. Mari J Bressler Avatar
    Mari J Bressler

    Soup is great but for someone watching their diet, how much is in one serving (I see it says 6 but doesn’t say the amount like 6 – 1 cup servings). Also, does the nutrition information include the tortilla chips? Meanwhile, just love this soup!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hey Mari! Serving size is 2 cups and yes it includes tortilla chips. enjoy!!

    2. Kerry Williams Avatar
      Kerry Williams

      We like lots of heat and flavor and this did not disappoint. I was afraid it wouldn’t be spicy enough for my husband so I added an extra chipotle (don’t leave these out, they make it all work) and 2 diced Jalapeños. Didn’t need them though. I also threw in about half a pound of hot breakfast sausage. That gave it another layer of texture that was perfect. Highly recommend.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Great idea to add more chipotle!!

  2. Jasmine Painter Avatar
    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it!! The chipotles in adobo are the secret to so many great dishes!!

      1. Jan Mayhall Avatar
        Jan Mayhall

        I wish your recipes were in microdata or hrecipe so they could be imported to several recipe apps.


    2. Deb Avatar

      I’m confused by the “2 in” chipotle peppers in adobo sauce. 2 in? I winged it and it’s yummy.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Apologies – it should just say “2 chipotle peppers” :) I changed it. So glad you enjoyed!

  3. Liz @ Floating Kitchen Avatar
    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I am seriously all about the toppings hahaha!!!

  4. Joanne Avatar

    I plan on eating soup even when it IS 90F, so you can keep it coming! Love the Mexican infusion into this – my favorite!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      haha you and me both!!

  5. Emma Avatar

    I can taste those Mexican flavours through the images. Looks divine.

  6. Aggie Avatar

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      hahahah You must be dying!!! Isn’t that funny? We use it a good 6 months of the year!! LOL

  7. Nicole ~ Cooking for Keeps Avatar
    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!

  8. Brenda @ a farmgirl's dabbles Avatar
    Brenda @ a farmgirl’s dabbles

    I could eat soup like this every single week, it just never gets old!

  9. Stefanie @ Sarcastic Cooking Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      haha I love the walk-in closet!!

  10. Meagan @ A Zesty Bite Avatar
    Meagan @ A Zesty Bite

    Chicken soup is one of my favorites and I love that you added hominy to it.

  11. She Rocks Fitness Avatar
    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. :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You totally could… 6 hours on Low should be fine!! Uncooked chicken. :)

  12. Sadye Avatar

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      YES!! It’s always in season for me too :)

  13. Shawnna Avatar

    Looks so yummy!! I love mexican food the best!!

  14. Jocelyn (Grandbaby cakes) Avatar
    Jocelyn (Grandbaby cakes)

    I absolutely love hominy in soups! I put up a pozole today. So good and this looks absolutely sensational! And beautiful!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      No way!! I love pozole!! Going to check that out.. I could eat Mexican soups every day!

  15. Lauren @ Climbing Grier Mountain Avatar
    Lauren @ Climbing Grier Mountain

    one of my favorites! I really need to use hominy more often! Can’t wait to see you on Thursday!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I am counting down the minutes until our embrace!!

  16. Rachel @ Baked by Rachel Avatar
    Rachel @ Baked by Rachel

    I have a serious love for tortilla soup. Yours looks amazing!

  17. Maryea {happy healthy mama} Avatar
    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I seriously love chipotle in adobo too!!!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.