Quick Chicken and Hominy Soup

Cuisine: Mexican

This is a perfect soup to make on busy weeknights when you have some leftover roast chicken to use up.
As with most soups, this one usually tastes even better the next day.


  • 2 medium onions chopped
  • 8 cloves garlic minced
  • 1/3 cup tomato paste
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 6 cups chicken broth homemade or store bought
  • 4 ounces cans white hominy drained, 15each
  • 4 cups water
  • 6-7 cups shredded cooked chicken
  • Kosher salt and ground pepper
  • Assorted garnishes/toppings: avocado thinly sliced radishes, lime wedges, diced red onion, and cilantro


  1. Heat oil in a large, heavy pot over medium heat. Add onions; cook until soft and translucent, about 5 minutes. Mix in garlic, tomato paste, chili powder, and oregano. Add 4 cups water, broth, and hominy. Stir in chicken and season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
  2. Cover and bring to a boil; reduce heat to a simmer, and cook for about 30 minutes. Serve, add a squeeze of fresh lime juice, and add any other desired toppings to each individual bowl.
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