This Chicken Poblano Soup is a bright, savory Southwestern soup made with tender shredded chicken, roasted poblano peppers, and hearty hominy. Fresh lime juice adds a lively finish, while Mexican oregano, New Mexico red chile powder, and a touch of turmeric build layers of warm, earthy flavor. Unlike heavy creamy chicken poblano soups, this version has a flavorful, brothy base that lets the roasted peppers and chewy hominy shine.
And if you love the flavors of New Mexico, don’t miss this recipe for Pork Posole. A simple recipe that’s dressed up with all of your favorite toppings.
Quick Look: Chicken Poblano Soup with Hominy
- 🧁 Serves: 6
- ⭐ Features: Fresh ✓ Tasty ✓Medium “heat” ✓
- ⌛️ Prep Time: 15 minutes (using canned hominy)
- 🍪 Cook Time: 15 minutes
- 🕑 Total Time: 30 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? Easy weeknight soup when you use rotisserie chicken and canned hominy, and a delicious way to bring Southwestern flavors to your dinner table.
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Why You’ll Love This Recipe
- Fresh Southwestern flavor: Roasted poblano peppers, Mexican oregano, New Mexico red chile powder, and fresh lime create a savory soup with just the right amount of warmth.
- Hearty without being heavy: Hominy gives this light, brothy soup a satisfying chew without adding the richness of cream or heavy cheese.
- A convenient dinner: Rotisserie chicken and canned hominy make this an easy 30-minute meal.
- A little something different: Frozen posole is my preferred choice. Its tender, chewy texture makes this soup especially satisfying.
Key Ingredients
- Rotisserie Chicken: Rotisserie chicken makes this recipe particularly convenient. Using both white and dark meat gives the soup a nice balance of lean, tender chicken and richer flavor. Rotisserie chicken is one of my favorite shortcuts for making homemade soup. If you enjoy quick weeknight meals using leftover chicken, try my easy Southwestern rotisserie chicken soup, another flavorful 30-minute dinner.
- Hominy: Hominy is dried corn that has undergone nixtamalization, a process that gives it its distinctive flavor, texture, and plump appearance. It has a pleasantly chewy bite and a subtle corn flavor that makes it an excellent addition to Southwestern soups. Canned hominy is convenient, while frozen posole offers a particularly satisfying texture.
- Poblano Peppers: Poblano peppers bring an earthy, slightly sweet flavor with mild heat. Roasting them before adding them to the soup develops their natural sweetness and adds a subtle smoky flavor. Removing the seeds and veins helps keep the heat manageable.
- Cotija Cheese: Cotija is a salty, crumbly Mexican cheese that adds a savory finishing touch. Unlike melting cheddar, it remains crumbly when sprinkled over the hot soup.
- Limes: Fresh squeezed, the juice will brighten flavors.
- Jalapeno Pepper: Seeded, veins removed and chopped.
- New Mexico red chile powder: New Mexico red chile powder brings a warm, earthy chile flavor without overwhelming the other ingredients. I especially like Chimayo chile powder for its distinctive Southwestern character and moderate heat.
- Mexican Oregano: Mexican oregano has a more pronounced, peppery, and earthy flavor than Mediterranean oregano. It complements the roasted peppers, chicken, and chile powder beautifully.
- Spices: Dried thyme and turmeric.
Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to Mexican oregano and will bring a sweet undertone to any recipe.
Ingredients Swaps and Subs
- Cheese: If you can’t find Mexican Cotija cheese, purchase feta cheese. It is similar in texture and flavor to Cotija.
- Hatch Chile Peppers: If you feel that a jalapeno pepper is just too hot, use a can of medium Hatch Chile Peppers from the Mexican aisle at your local grocer. Hatch chile peppers offer a brighter, sharper flavor distinct mineral notes from being grown in the Hatch Valley of New Mexico. You also might find them a bit spicier. You can also use Colorado grown Pueblo Chile Peppers. To learn more about their differences take a look at my post for Pueblo Chiles vs. Hatch Chile Peppers.
Why I Prefer Frozen Hominy For This Soup
Hominy is one of the ingredients that makes this Southwestern chicken soup with hominy special. Its plump, chewy texture and subtle corn flavor complement roasted poblano peppers and tender shredded chicken.
You can make this recipe with canned, frozen, or dried hominy, but they aren’t identical in preparation or texture.
Frozen posole: My first choice
I prefer frozen posole because I find its texture superior to canned hominy. It has a satisfying chew that holds up beautifully in the soup.
You don’t need to thaw frozen posole before cooking. Place it in a saucepan, cover it with water by a couple of inches, and bring it to a gentle simmer. Cook until tender, approximately two hours. Drain before adding it to the soup.
Because frozen posole takes longer to prepare, it isn’t the best choice when you need dinner in 30 minutes. I like to cook extra and keep some ready for another Southwestern meal.
Canned hominy: The convenient option
Canned hominy is already cooked, making it an easy weeknight option. Drain it and add it directly to the soup. White and yellow hominy both work well. This is the best choice when you want to have the soup ready in approximately 30 minutes.
Dried posole: A traditional ingredient that requires planning
Dried posole needs to soak overnight before cooking. Cover it with water by a couple of inches and refrigerate or soak according to package directions. The next day, drain, add fresh water, and simmer until tender, approximately three hours.
Drain the cooked posole before proceeding with the soup.
Important: Frozen and dried posole can absorb additional liquid, even after cooking. Start with the recipe’s recommended chicken broth and add more as needed to maintain a light, brothy consistency.
How to Roast Poblano Peppers Over a Gas Flame
Roasting poblano peppers directly over a gas flame is my favorite way to prepare them for this soup. The high heat chars the outer skin and develops a wonderful smoky flavor.
- Place the whole poblano peppers directly over a medium-high gas flame.
- Using tongs, turn the peppers frequently until the skins are blistered and charred on all sides. The goal is charred skin, not burnt flesh.
- Transfer the peppers to a bowl or loosely closed heat-safe container and let them steam for about 10 minutes.
- Once cool enough to handle, use your fingers to rub or scrape away most of the charred skin. I like to leave a little behind for additional smoky flavor.
- Remove the stems and seeds, then chop the peppers.
I prefer not to rinse the peppers under water because that can wash away some of their roasted flavor.
How To Make Chicken Poblano Soup with Hominy
- Step 1: Saute the aromatics: Heat the oil in a Dutch oven over medium-high heat. Add the chopped onion and cook, stirring frequently, until softened, about five minutes. Add the minced jalapeño and cook for another minute.
- Step 2: Bloom The Spices: Add the Mexican oregano, thyme, turmeric, and New Mexico red chile powder. Stir constantly for about a minute until fragrant. This brief cooking step helps release the aroma and flavor of the spices.
- Step 3: Simmer The Soup: Add the roasted chopped poblano peppers, broth, and the canned or cooked hominy. Simmer covered for about five minutes. Stir occasionally.
- Step 3: Add the chicken and finish. Stir in the shredded chicken and simmer for another five minutes, just until heated through. Add the fresh lime juice and season to taste with salt and pepper.
- Step 5: Serve The Soup: Ladle into bowls and finish with crumbled Cotija cheese.
Chef Lea Ann’s Tips For Success
- Roast the poblanos thoroughly: Turn the peppers frequently over the gas flame so the skins blister evenly. Leaving a little charred skin behind adds a subtle smoky flavor.
- Don’t skip blooming the spices: Add the seasonings to the softened vegetables before adding the broth. This short step makes their flavors more aromatic.
- Use frozen posole when time allows: Its texture is my favorite, but remember to cook it separately until tender before making the soup.
- Watch the broth level: Frozen and dried hominy absorb more liquid than canned. Add additional chicken broth as needed to keep the soup light and brothy.
- Finish with fresh lime: The acidity makes a noticeable difference and brings all the Southwestern flavors together.
- Avoid a hard boil: Once the broth is added, bring the soup to a boil and then reduce it to a gentle simmer. This helps preserve the texture of the ingredients.
What To Serve It With
I like to keep the meal Southwestern-inspired with a few simple additions.
- Tortilla chips: Lightly crush tortilla chips over the soup for a little crunch.
- Fresh cilantro: A sprinkle of chopped cilantro adds freshness.
- Cheesy cornbread: A natural partner for a warm bowl of Southwestern soup.
- Southwestern salad: A fresh salad with black beans, corn, and a bright dressing makes a nice contrast.
- Molcajete guacamole: Serve it as an appetizer with tortilla chips.
How To Store and Reheat
- Refrigerator: Store leftover soup in an airtight container and refrigerate for three to four days.
- Freezer: Freeze the soup in airtight, freezer-safe containers for approximately three to four months. For the best texture, store the soup without the Cotija garnish and add fresh cheese when serving. Hominy may soften somewhat after freezing and thawing.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of chicken broth if the hominy has absorbed too much liquid.
FAQ’s
This soup has mild to moderate warmth, depending on the poblanos and jalapeño you use. Poblano peppers are generally mild, and removing the seeds and inner ribs from the jalapeño helps control the heat. You can adjust the amount of jalapeño to suit your preference.
Yes. You can prepare the soup ahead and refrigerate it for up to three to four days. The flavors will have time to develop, although the hominy may absorb some broth. Add a little additional chicken broth when reheating to restore the desired consistency.
Absolutely. Dark meat carries more flavor than chicken breast. Just roast or fry the chicken thighs prior to making this soup. Then cube or shred the meat. Plus chicken thighs are less expensive than chicken breast.
A Culinary School Tip
Attending Culinary School changed my soup making skills considerably. Ever wonder why a restaurant soup always tastes richer with flavor?
- Bloom spices in hot oil before adding liquid. Heating dried spices briefly with the sautéed vegetables releases their aromatic compounds and develops their flavor.
- I also recommend using good-quality chicken stock whenever possible. A flavorful stock provides a foundation that makes a noticeable difference in a simple brothy soup.
- Finally, don’t let the soup boil vigorously once the broth is added. A gentle simmer helps keep the chicken tender and the other ingredients from becoming overcooked.
We make a lot of soups here on the Ranch, and this chicken poblano soup recipe is one of our favorites. The flavor, the overall texture and the fact that it’s easy are just a few of the reasons.
If you’re looking for a Southwestern style soup with hominy, I can guarantee you’re going to enjoy this recipe. I hope you give this chicken poblano soup a try.
Serving tip: I love serving this soup in a shallow white dish.
Explore More Southwestern Chicken Soup Recipes
I consider soup to be my specialty, so if you’re looking for more soup recipes, don’t miss my Soup and Stew Category. You’ll find lots of great recipes, including another brothy chicken soup for Sopa Ranchero, Southwest Chicken Soup.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Chicken Poblano Soup With Hominy
Ingredients
- 16 ounces rotisserie chicken meat removed from bones and shredded
- 1 Tablespoon neutral oil canola works good here
- 1 medium sweet onion chopped, about 1 ½ cups
- 1 jalapeño deveined, deseeded, minced
- 2 poblano peppers roasted, tops and seeds removed and diced
- 4 cups chicken broth If using dried or frozen hominy, you may need additional broth, as these varieties can soak up more liquid, even after cooked.
- 15-ounce can hominy drained. White or yellow hominy
- ⅛ teaspoon turmeric
- 1 teaspoon dried Mexican oregano crumbled if the leaves are large
- 1 teaspoon fresh thyme ⅓ teaspoon dried thyme
- ½ teaspoon New Mexico Red Chile Powder Chimayo preferred
- 4 Tablespoons lime juice fresh squeezed. About 2 small limes.
- ½ teaspoon Kosher salt
- ½ cup cotija or feta cheese
Instructions
- Saute the aromatics: Heat the oil in a Dutch oven over medium-high heat. Add the chopped onion and cook, stirring frequently, until softened, about five minutes. Add the minced jalapeño and cook for another minute.
- Bloom The Spices: Add the Mexican oregano, thyme, turmeric, and New Mexico red chile powder. Stir constantly for about a minute until fragrant. This brief cooking step helps release the aroma and flavor of the spices.
- Simmer The Soup: Add the roasted chopped poblano peppers, broth, and the canned or cooked hominy. Simmer covered for about five minutes. Stir occasionally.
- Add the cooked chicken and finish. Stir in the shredded chicken and simmer for another five minutes, just until heated through. Add the fresh lime juice and season to taste with salt and pepper.
- Additional toppings: I like to lightly crush tortilla chips and sprinkle over the soup, or a tasty little crunch. Fresh cilantro is always a welcome topping and is a good twist of freshly ground pepper.
Notes
- Roast the poblanos thoroughly: Turn the peppers frequently over the gas flame so the skins blister evenly. Leaving a little charred skin behind adds a subtle smoky flavor.
- Don’t skip blooming the spices: Add the seasonings to the softened vegetables before adding the broth. This short step makes their flavors more aromatic.
- Use frozen posole when time allows: Its texture is my favorite, but remember to cook it separately until tender before making the soup.
- Watch the broth level: Frozen and dried hominy absorb more liquid than canned. Add additional chicken broth as needed to keep the soup light and brothy.
- Finish with fresh lime: The acidity makes a noticeable difference and brings all the Southwestern flavors together.
- Avoid a hard boil: Once the broth is added, bring the soup to a boil and then reduce it to a gentle simmer. This helps preserve the texture of the ingredients.
