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Chicken Posole Soup

A Mexican chicken soup that’s light, flavorful and comes loaded with toppings. Features a special corn known as hominy that’s essential to this dish.
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Main Course, Soup
Cuisine Mexican


  • 1 Tbsp olive oil
  • 1 medium yellow onion sliced
  • 4 cloves garlic minced
  • 1 large whole chicken
  • 15 oz can white hominy some liquid reserved
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp smoked paprika optional


  • In a large pot over medium-high heat, sauté onion and garlic with olive oil until softened. Add the chicken and spices and cook for 5 minutes until fragrant.
  • Once the chicken is slightly browned, top up with enough water to cover the chicken (at least 6 cups), and bring to a simmer. Remove all of the froth and extra oil that rises to the top.
  • Simmer on medium-low heat for about 1 hour or more until very tender. Meanwhile, prep all the toppings and place them in small bowls to serve later.
  • Remove chicken from the stock and shred it, discarding the bones and skin, then add it back to the stock.
  • Add the hominy with some of the liquid it comes in, and cook covered for another 15-20 minutes.
  • Serve the soup nice and hot with all the toppings on the side. Making it perfect for everyone to customize their own bowls.
Keyword chicken soup, cinco de mayo, dairy-free, hominy, mexican, posole, pozole