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Mexican Chicken Soup

Mexican Chicken Soup
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A hearty, flavorful Mexican chicken soup made with tender shredded chicken, hominy, fire-roasted tomatoes, and bold spices. Finished with fresh cilantro and lime for the perfect comforting meal.

Ingredients

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  • 1.5 lbs chicken thighs (bone-in, skinless)
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (15 oz) hominy, drained and rinsed
  • 1 green bell pepper, chopped
  • 6 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (adjust to taste)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Salt, to taste
  • 1 tablespoon olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onions and bell pepper for 4–5 minutes until soft.
  2. Add garlic, cumin, oregano, and chili powder. Stir and cook for 1 minute until fragrant.
  3. Pour in chicken broth, tomatoes, and chicken thighs. Bring to a simmer.
  4. Reduce heat, cover, and cook for 25–30 minutes or until chicken is cooked through and tender.
  5. Remove chicken, shred it using two forks, and return it to the pot along with the drained hominy.
  6. Simmer for another 10 minutes. Stir in chopped cilantro and adjust salt to taste.
  7. Ladle into bowls and serve hot with lime wedges and your favorite toppings.

Notes

  • Use bone-in chicken thighs for richer flavor.
  • Don’t skip the lime — it brightens the entire dish.
  • Add jalapeños for a spicy kick or avocado for creaminess.
  • This soup freezes well for up to 2 months.

Find it online: https://dishmio.com/mexican-chicken-soup/