Mexican Chicken Soup
Warm, bold, and bursting with flavor, this Mexican Chicken Soup is a hearty and comforting bowl that brings together the best of Southwestern spices and traditional ingredients like hominy and salsa verde.
It’s perfect for chilly nights, quick weeknight dinners, or feeding a hungry crowd.
Why You’ll Love This Recipe
Full of Flavor: Rich with spices, tangy salsa verde, and smoky fire-roasted tomatoes.
Simple & Quick: Ready in under an hour using convenient rotisserie chicken.
Versatile & Customizable: Add your favorite toppings and make it your own.
Nutritious & Filling: Packed with protein, fiber, and antioxidants.
Perfect for Meal Prep: Stores and reheats beautifully for leftovers.
Key Ingredients
Salsa Verde: A zesty green salsa made from tomatillos, green chilies, garlic, and onions.
Hominy: Puffy, tender corn kernels that add texture and heartiness.
Fire-Roasted Tomatoes: Deep flavor and a slight smoky edge.
Rotisserie Chicken: Makes prep fast without sacrificing taste.
Mexican Spice Blend: A mix of cumin, chili powder, paprika, oregano, and coriander for depth and warmth.
Mexican Chicken Soup
Ingredients:
1 ½ tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 tsp dried oregano
1 tsp ground coriander
3–4 tbsp avocado oil or olive oil
1 large onion, chopped
1 Anaheim chili pepper, seeds and membrane removed, chopped
4 garlic cloves, minced or pressed
1 cup salsa verde
2 (14.5 oz) cans fire-roasted diced tomatoes, with juice
1 (25 oz) can hominy, drained and rinsed
4 cups warm chicken broth or stock
3–4 cups cooked shredded chicken (rotisserie works great)
¼ cup fresh cilantro, chopped
Tortilla chips, for garnish (optional)
Diced avocado, for garnish (optional)
Instructions:
Mix the spices:
In a small bowl, combine the cumin, chili powder, paprika, oregano, and coriander. Set aside.
Sauté the aromatics:
In a large soup pot over medium-high heat, heat the oil. Add the chopped onion and Anaheim pepper, and cook for 3–5 minutes until softened and translucent.
Add the spices and garlic:
Stir in the prepared spice mix and garlic. Cook for about 30 seconds until fragrant.
Build the base:
Add the salsa verde, fire-roasted tomatoes, and hominy. Stir well to combine.
Simmer the soup:
Pour in the warm chicken broth. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes.
Finish with chicken and herbs:
Turn off the heat. Stir in the shredded chicken and chopped cilantro. Taste and season with salt and pepper as needed.
Serve and garnish:
Ladle into bowls and top with avocado, tortilla chips, cheese, or sour cream—your call!
Tips & Tidbits:
Rotisserie chicken shortcut: Skip cooking the chicken by using store-bought rotisserie chicken—easy and flavorful.
Hominy basics: This puffed corn is hearty and starchy. Look in the canned goods section, often near the Hispanic ingredients.
Swap the salsa: If you can’t find salsa verde, regular red salsa works too.
Toppings matter: Try diced avocado, crispy tortilla strips, shredded cheese, or sour cream for extra richness and crunch.
Notes
Anaheim chilies are mild, but you can swap them for jalapeños if you prefer more heat.
You can use homemade salsa verde or a high-quality jarred version.
Add a splash of lime juice before serving for a bright, citrusy kick.
Make it vegetarian by swapping the chicken for black beans or chickpeas and using veggie broth.
Nutrition Information
(Per Serving, Approximate 1.5 cups)
Calories: 320 | Protein: 25g | Carbohydrates: 20g | Fat: 15g | Fiber: 5g | Sugar: 6g | Sodium: 780mg
Kitchen Equipment Needed
Large soup pot or Dutch oven
Wooden spoon or spatula
Knife and cutting board
Garlic press (optional)
Measuring spoons and cups
Ladle
Recipe Swaps & Variations
No Hominy? Use canned corn or cubed potatoes.
Make It Spicy: Add chipotle peppers in adobo or extra chili powder.
Low-Carb Version: Skip the tortilla chips and reduce hominy.
Add Veggies: Stir in zucchini, bell peppers, or spinach for extra nutrients.
Dairy-Free? No problem—just skip the cheese or sour cream garnish.
How to Store Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Gently warm on the stove or in the microwave. Add a splash of broth if needed to loosen.
Food & Drink Pairings
Sides: Mexican rice, cornbread, or a fresh green salad.
Drinks: A cold Mexican lager, agua fresca, or lime-infused sparkling water.
Extras: Serve with warm flour tortillas or cheesy quesadillas on the side.
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes! This soup stores well and tastes even better the next day as the flavors develop.
Is this soup spicy?
It’s mildly spiced. For more heat, add jalapeños, chipotle, or hot salsa. For less, skip the chili powder.
What can I use instead of salsa verde?
Regular red salsa works in a pinch, but you’ll miss the tangy tomatillo flavor. Green enchilada sauce is another good sub.
Can I make this in a slow cooker?
Absolutely. Sauté the aromatics first, then transfer all ingredients (except cilantro and toppings) to the slow cooker and cook on low for 4–5 hours.
Is hominy gluten-free?
Yes, hominy is naturally gluten-free. Just check the label on the canned version to be sure it hasn’t been processed with gluten-containing ingredients.
Do I need to cook the chicken beforehand?
Nope! Using pre-cooked rotisserie chicken saves time. Just shred and stir it in at the end.
How do I keep the soup from becoming too salty?
Use low-sodium chicken broth and adjust seasoning at the end. Salsa and canned tomatoes may already have salt.
Can I blend this soup?
It’s meant to be chunky, but you can blend a portion to make it creamier without cream.
How do I thicken the soup?
Let it simmer uncovered longer or mash a bit of the hominy with a fork for natural thickening.
Can I double the recipe?
Yes, just use a bigger pot and make sure to stir occasionally. Great for feeding a crowd or meal prepping!