Mexican Chicken Tortilla Soup with Hominy

13 reader reviews / 4.7 stars average

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

line being squeezed into a bowl

It’s always soup season in my house but I will admit, I get especially excited about soup season when the temps dip below freezing here in Michigan.

Liz Dicing Pepperd

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.

Easy Chicken Tortilla Soup Recipe

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….)

Liz Garnishing Chicken Tortilla Soup

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.

Chicken Tortilla Soup with Hominy - The Lemon Bowl
Liz Eating Chicken Tortilla Soup

Frequently asked questions:

What garnishes go will with chicken tortilla soup?

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.

Is this soup freezer friendly?

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

Can this be placed in a slow cooker?

Yes. You could make this in a slow cooker. 6 hours on low would work. Be sure to use uncooked chicken.

Your spoon is waiting.

Chicken Tortilla Soup with Hominy - The Lemon Bowl

Mexican Chicken Tortilla Soup with Hominy

13 reader reviews / 4.7 stars average
This nourishing bowl of chicken tortilla soup with hominy is brimming with Mexican flavors and packed with vitamins and minerals.
PREP: 10 mins
COOK: 45 mins
TOTAL: 55 mins
REVIEW PRINT
Servings: 6

Ingredients
 

  • 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

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.

Notes

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.

Nutrition

Serving: 16ouncesCalories: 283kcalCarbohydrates: 31.4gProtein: 23.9gFat: 6.7gSaturated Fat: 1.3gPolyunsaturated Fat: 5.4gTrans Fat: 0gCholesterol: 48mgSodium: 706mgFiber: 5.5gSugar: 4.7g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Interested in more warm and hearty soup recipes? Check out my Pinterest board!

33 thoughts on “Mexican Chicken Tortilla Soup with Hominy”

  1. 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. 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.

    2. 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. 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!

        2. 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!

        3. 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.

        4. 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. :)

        5. 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.

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