Chicken Pozole Soup Recipe

Chicken Pozole Soup Recipe

How To Make Chicken Pozole Soup

Ladle this chicken pozole soup up for a nutritious dinner! This Mexican recipe is close to chicken tortilla soup but made with cabbage and flavorful hominy.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • tbspolive oil
  • cupsyellow onion,chopped
  • 1-5jalapenos,seeded and minced, to taste
  • 1tbspgarlic,minced
  • tspchili powder,or more to taste
  • 1tspground cumin
  • 6cupslow-sodium chicken broth
  • 14½oztomatoes,petite diced
  • salt and freshly ground black pepper,to taste
  • cupsrotisserie chicken or left over chicken,cooked shredded
  • 29ozMexican style hominy,drained and rinsed
  • ¼cupcilantro,chopped
  • 1tbspfresh lime juice

For the serving:

  • ½small cabbage,chopped, cut into pieces about ¾-inch
  • ¾cupmonterey jack or cheddar cheese,shredded
  • 6tbspsour cream
  • 1avocado,diced
  • 4oztortilla chips


  1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté for about 5 minutes then add jalapeños, garlic, chili powder, and cumin, then saute for about 1 minute longer.

  2. Pour in chicken broth and tomatoes. Season with salt and pepper to taste.

  3. Bring mixture to a boil then reduce to medium-low. Cover and simmer for about 10 minutes until onions are soft.

  4. Stir in chicken and hominy and heat through for about 1 to 2 minutes. Stir in cilantro and lime juice.

  5. To serve, place a handful of chopped cabbage in a serving bowl. Ladle soup over cabbage, top with grated cheese, diced avocados, and sour cream. Serve warm with tortilla chips.


  • Calories: 561.99kcal
  • Fat: 31.73g
  • Saturated Fat: 9.43g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 14.15g
  • Polyunsaturated Fat: 5.83g
  • Carbohydrates: 46.86g
  • Fiber: 8.84g
  • Sugar: 7.16g
  • Protein: 25.35g
  • Cholesterol: 64.67mg
  • Sodium: 1470.43mg
  • Calcium: 222.55mg
  • Potassium: 835.98mg
  • Iron: 3.31mg
  • Vitamin A: 124.69µg
  • Vitamin C: 20.78mg
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