Loaded Chicken Hominy Soup (Chicken Pozole)

Loaded Chicken Hominy Soup in blue le creuset dutch oven with wood spoon

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It is SO cold outside!!! Literally at freezing temps every day. Winter arrived to Seattle ridiculously quickly this year...ergo soup season is in full gear. Introducing loaded chicken hominy soup!

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This soul warming comfort soup is a little bit of a twist on the traditional Mexican stew, chicken pozole, with TONS of veggies: carrots, onion, celery, bell pepper, green chilis, tomatoes, corn, and peas.

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OH also, it's dairy and gluten free! Scroll down for the recipe 👍🏻.

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Clik here to view. Loaded Chicken Hominy Soup in blue le creuset dutch oven with wood spoon

Loaded Chicken Hominy Soup (Chicken Pozole)

★★★★★

5 from 1 review

Author: Aberdeen
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Clik here to view. Total Time: 40 minutes
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Clik here to view. Yield: Serves 4-6

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Print Recipe

Description

A twist on the traditional Mexican chicken pozole soup, this dish is chock full of nutritious veggies, chicken and flavor!

Ingredients

Units

2 lbs boneless, skinless chicken breasts
1 teaspoon coarse salt
½ teaspoon ground black pepper
1 tablespoons extra virgin olive oil
2 carrots, peeled and diced
2 celery ribs, peeled and diced
½ yellow onion, peeled and diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced
4 ounces green chilis, drained
15 ounces canned hominy, drained
15 ounces canned diced tomatoes
1 cup fire roasted corn, thawed or drained
1 cup peas, thawed or drained
1 ½ teaspoons ground cumin
1 teaspoon coriander
½ teaspoon chili powder
¼ ground Mexican oregano
6 cups chicken broth
2 tablespoons lime juice
¼ cup white wine or white wine vinegar
Coarse salt, ground black pepper to taste
Cilantro, roughly chopped for garnish

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Instructions

Pat chicken breasts dry and season with salt and pepper on both sides. In a large pot or dutch oven, heat olive oil over medium high heat. Add the chicken to the skillet and sear for 4-5 minutes on each side, until browned. Remove chicken to a plate and set aside.
Pour half of the white wine into the pot, scraping up any browned bits on the bottom of the pan.
Add onion, celery, carrots, and bell pepper to the pot. Cook for 5 minutes until veggies are softened, stirring frequently.
Add garlic and cook 1 to 2 minutes until fragrant.
Stir in chilis, tomatoes, hominy, corn, chili powder, cumin, coriander, oregano, chicken broth, lime juice and white wine. Add chicken back to the pot. Bring to a boil, reduce to a simmer and cover. Let cook for 20 minutes, stirring occasionally.
After 20 minutes, add peas and salt and pepper to taste. Shred chicken with two forks. Garnish with cilantro and serve!