THE RECIPE JOURNAL · Main Course
Zesty Mexican Soup with Chicken and Hominy
This vibrant soup combines tender chicken with hearty hominy and a burst of zesty flavors for a comforting meal. Perfect for warming up any day, it’s easy to make and full of delicious Mexican-inspired spices.
FROM THE KITCHEN • Zesty Mexican Soup with Chicken and Hominy
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a big pot over medium-high heat. Toss in the chicken, chopped onion, chipotle peppers, garlic, and a pinch of garlic salt. Cook everything together, stirring now and then, until the chicken is lightly browned and the onions are soft—this should take about 5 to 8 minutes.
02
Step 2
Next, pour in the enchilada sauce, hominy, diced tomatoes, black beans, and water. Sprinkle in the chili powder, cumin, oregano, cayenne pepper, and a good pinch of salt and pepper. Give it all a good stir to combine.
03
Step 3
Bring the soup up to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer quietly for around 40 minutes so all the flavors can meld together.
04
Step 4
When you’re ready to serve, ladle the soup into bowls and sprinkle with fresh cilantro for a bright, fresh finish.
Why you’ll love it
This soup is packed with bold flavors and hearty ingredients that warm you up from the inside out. The combination of tender chicken, hominy, and zesty spices creates a satisfying meal that feels both comforting and vibrant. It’s perfect for a quick weeknight dinner or a cozy weekend treat.
How to serve
Serve this soup with a squeeze of fresh lime and a sprinkle of chopped cilantro to brighten each bowl. Add a side of warm corn tortillas or crispy tortilla chips for dipping. A dollop of sour cream or shredded cheese on top can also add extra richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup also freezes well—just thaw overnight in the fridge before reheating.
