Mexican Chicken Pozole Soup Recipe

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

Liz Della Croce

Chicken soup gets a flavorful twist with classic Mexican ingredients like smoky chipotle peppers, chewy hominy and fresh lime juice.

4.12 from 9 votes

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Soup

Cuisine Mexican

Servings 4

Calories 148 kcal

Ingredients

  

1x2x3x

• 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.

Chef’s Notes

If you like foods on the mild side, reduce the chipotle peppers to one.

Nutrition

Calories: 148kcalCarbohydrates: 15.4gProtein: 16gFat: 2.1gSaturated Fat: 0.6gPolyunsaturated Fat: 1.5gCholesterol: 34mgSodium: 618mgFiber: 2.8gSugar: 5.9g

Keyword chicken pozole

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• Mexican Chicken Soup
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• Albondigas Soup {Mexican Meatballs}
• Instant Pot Lebanese Chicken Soup
• Slow Cooker Chicken Enchilada Soup

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