Mexican Chicken Soup
This Mexican Chicken Soup offers a fulfilling, flavorful bowl that delivers comfort with a touch of south-of-the-border zest. Perfect for when you seek a hearty, satisfying meal, this soup combines vibrant spices and tender chicken in a rich, aromatic broth.
Ingredients
- 1 cup salsa verde green salsa
- 1 25 ounce can hominy, drained and rinsed
- 2 14.5 ounce cans diced, fire-roasted tomatoes with juice
- 1 large onion chopped
- 1 Anaheim chili pepper seeds and membrane removed, chopped
- 4 cloves garlic pressed
- 4 cups chicken broth/stock warmed
- 3-4 cups cooked shredded chicken (a rotisserie chicken works well)
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dry oregano
- 1 teaspoon ground coriander
- Avocado or olive oil for sautéing
- ¼ cup fresh cilantro leaves chopped
- Tortilla chips and diced avocado for garnish, optional
Instructions
- Begin by combining the cumin, chili powder, paprika, oregano, and coriander in a small ramekin and set aside.
- Heat a large soup pot over medium-high heat and add 3-4 tablespoons of oil. Once the oil is hot, introduce the chopped onion and Anaheim chili. Sauté for several minutes until the onion becomes tender and translucent.
- Stir in the prepared spice mixture along with the pressed garlic, allowing the aroma to develop. Add the salsa verde, diced fire-roasted tomatoes, and hominy to the pot, mixing well. Pour in the warm chicken broth and bring the soup to a gentle simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld together.
- Remove the pot from heat and stir in the freshly chopped cilantro. Add the shredded chicken and combine well. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve the soup with tortilla chips on the side or crumbled on top, garnishing with diced avocado for extra creaminess, if desired.