Chicken soup gets a flavorful twist with classic Mexican ingredients like smoky chipotle peppers, chewy hominy and fresh lime juice.
If you’ve been reading this blog awhile or have visited my About Page, you probably know that I was exposed to authentic Mexican food at a very early age. Although I only lived in Tucson the first six months of my life, we traveled back almost every spring break of my childhood. While the rest of Michigan was at Disney World, we were relaxing in the desert avoiding the long lines and overpriced junk food. I will forever be grateful.
During our week in Arizona, my parents would take us on a day trip to Nogales, Mexico located an hour and a half south of Tucson. From the minute we crossed the border, the smell of homemade corn tortillas, fresh cilantro and warm spices would fill the air. It was completely intoxicating and was the start of my lifelong love affair with authentic Mexican food.
This Mexican Chicken Posole Soup is a weeknight version of the classic dish. To save time, I use rotisserie chicken but any leftover shredded meat would work including pork or even beef. My husband loves carrots so I tend to add them to every soup but you could swap out for zucchini or skip if you don’t have on hand.
Whatever you do, take 15 minutes and whip up a batch of Smoky Corn Tortilla Chips to serve along side. We also enjoyed a green cabbage version of my Mexican Slaw with Honey Lime Vinaigrette.
Your spoon is waiting.
Mexican Chicken Pozole Soup Recipe
Ingredients
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 1 red pepper (seeded and diced)
- 3 cloves garlic (grated)
- ½ teaspoon salt
- 2 in chipotle peppers in adobo sauce (seeded and minced)
- 1 teaspoon smoked paprika
- ¼ teaspoon pepper
- 8 cups chicken broth (low sodium)
- 12 ounces shredded cooked chicken breast (rotisserie works well)
- 14 ounce can fire roasted diced tomatoes
- 14 ounce can hominy – drained
- 4.25 ounce can diced green chilis (drained)
- 1 juice of lime
- sliced radishes (diced scallions and minced cilantro – optional garnish to serve)
- Smoky Baked Corn Tortilla Chips – to serve
Instructions
- Heat a large soup pot over medium heat and spray with cooking spray. Add onion, carrots, red pepper, garlic and salt. Cook until veggies begin to soften, 3-4 minutes.
- Stir in chipotle peppers, smoked paprika and pepper.
- Pour in chicken broth, shredded chicken, diced tomatoes, hominy, green chilis and lime juice. Bring to a boil then simmer for 20 minutes.
- Garnish with sliced radishes, diced scallions and minced cilantro. Serve with Smoky Baked Corn Tortilla Chips.
i love this sort of chicken , today i try to make it
How did it turn out?
I’ve made this several times and each time I wonder why in the world I don’t make it more. Thanks so much for this super yummy and easy recipe Liz!
Oh my gosh thank you so much! I’m so glad you enjoy it!!
I’m extremely inspired with your writing skills and also with the format in your weblog.
Is that this a paid theme or did you customize
Thank you so much! It’s a custom theme through Shay Bocks!
Your soup looks beautiful and it certainly must be delicious and nutritious but it has nothing to do with poZole. In my personal opinion, even when it is an interpretation, it should have some resemblance to the original dish. If you ever want the real deal, let me know and I can give you the recipe and some advice. It’s not my intention to offend, but poZole is one of the national dishes of my country and I don’t like the world thinking it is something that it’s not.
I’m so sorry I offended you Maria! I would love to have your recipe if you don’t mind sharing it!
My neighbor, who is from Mexico, makes pasole all the time, usually with beef or pork. So when I saw this I decided to try it, and it’s delicious! The only difference I made was we topped it with shredded cabbage, along with the other toppings and it added a whole new dimension to it. I wish I could post a picture, it was beautiful, too!
That sounds out of this world Kate!!
BTW Kate if you’re on instagram take a photo and tag me! @TheLemonBowl
All the recipes I’ve seen for posole use pork, but I really like the sound of this soup. I rarely make or eat soup, but may have to try this.
You could certainly add pork too!