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.