Spicy Chicken and Hominy Mexican Soup
This Spicy Chicken and Hominy Mexican Soup is hearty, warming, and full of bold Mexican-inspired flavors.Tender chicken and hominy create a satisfying, protein-rich meal.Chili powder and jalapeños provide a delicious spicy kick.Garlic, onion, cumin, and oregano build a flavorful broth.Fresh lime juice balances the richness with a bright, tangy finish.Cabbage, radishes, cilantro, and avocado make excellent toppings.
Ingredients
For the soup
- 1½ pounds boneless, skinless chicken breasts or thighs
- 2 cans (15 ounces each) white or yellow hominy, drained and rinsed
- 8 cups chicken broth
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1–2 jalapeño peppers, finely chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano or regular dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
Instructions
- Drain and rinse the hominy thoroughly. Chop the onion, mince the garlic, and finely chop the jalapeños. Prepare the cabbage, radishes, avocado, cilantro, and lime wedges so that the toppings are ready when the soup is served.
- Heat the oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and lightly translucent.
- Stir in the chili powder, cumin, oregano, smoked paprika, ground coriander, salt, and black pepper. Cook for approximately 30 seconds, stirring constantly, to release the spices' aromas.Add the tomato paste and diced tomatoes. Stir well to combine everything into a rich, flavorful base.
- Pour in the chicken broth and add the raw chicken and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low.Cover partially and simmer for approximately 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is thoroughly cooked.
- Remove the cooked chicken from the pot and place it on a cutting board. Add the rinsed hominy to the simmering broth and cook for 10–15 minutes so it absorbs the flavors.Meanwhile, shred the chicken using two forks, discarding any unwanted connective tissue.
- Return the shredded chicken to the pot and stir thoroughly. Remove the bay leaf and simmer for another 3–5 minutes to allow the flavors to blend.Taste the broth and adjust the salt, pepper, chili powder, or lime juice as needed. If the soup is too thick, add a little extra chicken broth.
- Turn off the heat and stir in the fresh lime juice and chopped cilantro. The lime adds brightness, while the cilantro provides a fresh herbal flavor that complements the smoky spices.
- Ladle the hot soup into individual bowls. Garnish generously with shredded cabbage, sliced radishes, avocado, extra cilantro, and lime wedges.Serve immediately with warm corn tortillas or tortilla chips for a satisfying Mexican-inspired meal.
Notes
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Choose the right hominy: Canned hominy is convenient and works beautifully in this recipe. White and yellow hominy are both suitable.
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Control the spice level: Remove the jalapeño seeds for a milder soup, or add extra chilies for more heat.
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Use chicken thighs for richness: Chicken thighs tend to remain juicy and provide a deeper flavor, while chicken breasts offer a leaner option.
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Don't skip the spices: Cumin, oregano, paprika, and chili powder give the broth its distinctive Mexican-inspired character.
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Add lime at the end: Fresh lime juice tastes brighter when added after cooking rather than boiled for a long time.
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Adjust the consistency: Add extra broth for a lighter soup or simmer uncovered briefly for a more concentrated flavor.
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Prepare toppings separately: Keeping the cabbage, radishes, and avocado fresh preserves their texture and color.
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Check the seasoning before serving: Broths vary in salt content, so taste the soup before adding extra salt.