Description
A hearty and flavorful Chicken Pozole soup recipe, packed with tender chicken, plump hominy, and vibrant spices. Perfect for a comforting meal, complete with customizable toppings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (adjust to your spice preference)
- ¼ teaspoon smoked paprika
- 1 (28 ounce) can diced tomatoes, undrained
- 6 cups low-sodium chicken broth
- 2 (15 ounce) cans hominy, drained and rinsed
- Salt and freshly ground black pepper to taste
- Optional garnishes: chopped cilantro, diced red onion, sliced jalapeños, lime wedges, avocado slices, sour cream or Greek yogurt, crumbled cotija cheese
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- 3. Add the chicken pieces to the pot and cook until lightly browned on all sides.
- 4. Stir in the cumin, oregano, chili powder, and smoked paprika. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
- 5. Pour in the undrained diced tomatoes and the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer, covered, for at least 20-30 minutes, or until the chicken is cooked through and tender.
- 6. Stir in the drained and rinsed hominy. Continue to simmer for another 10-15 minutes, allowing the hominy to heat through and absorb some of the delicious broth flavors.
- 7. Season the soup generously with salt and freshly ground black pepper to your taste.
- 8. Ladle the hot soup into bowls.
- 9. Serve with your favorite garnishes on the side, allowing each person to customize their bowl.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g