Go Back Email Link
–+ servings
Print Pin
4.69 stars average

Mexican Chicken Tortilla Soup with Hominy

This nourishing bowl of chicken tortilla soup with hominy is brimming with Mexican flavors and packed with vitamins and minerals.
Course Soup
Cuisine Mexican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 283kcal
Author Liz Della Croce

Ingredients

  • 1 large onion diced
  • 1 zucchini diced
  • 1 red pepper seeded and diced
  • 3 cloves garlic minced
  • 2 chipotle peppers in adobo sauce minced
  • 2 tablespoons cumin
  • 1 tablespoon smoked paprika
  • 8 cups chicken broth low sodium or homemade
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can hominy drained and rinsed
  • 12 ounces cooked chicken breast shredded
  • salt and pepper to taste
  • 24 tortilla chips lightly crushed
  • cilantro to serve
US Measurements - Convert to Metric

Instructions

  • Heat a large soup pot over medium heat and spray with cooking spray. Sauté onion, zucchini and red peppers until softened, 5-6 minutes.
  • Add garlic, chipotle peppers, cumin and smoked paprika and cook another 2 minutes.
  • Stir in chicken broth, diced tomatoes, hominy and cooked chicken. Season with salt and pepper to taste.
  • Bring soup to a boil then reduce heat to low and simmer for 30 minutes. Garnish with crushed tortilla chips and fresh cilantro to serve.

Notes

Is this soup freezer friendly?

This soup is very freezer friendly and can last up to 3 months in the freezer.

Could this be made in a slow cooker?

Yes. 6 hours in low would work. Be sure to use uncooked chicken.

Nutrition

Serving: 16ounces | Calories: 283kcal | Carbohydrates: 31.4g | Protein: 23.9g | Fat: 6.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 5.4g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 706mg | Fiber: 5.5g | Sugar: 4.7g