Chicken Poblano Soup With Hominy (Southwestern Style)

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.

If this recipe has piqued your interest, don’t miss my recipe for Southwest Spicy Chicken and Cabbage Soup. Clean eating never had it so good.

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.
• 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: 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.
• Limes: Fresh squeezed for the juice.
• 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, dried Mexican Oregano, turmeric and

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 Hominy Belongs In Chicken Poblano Soup and Which To Use

Tender, pleasantly chewy and with a subtle corn flavor, hominy naturally complements roasted poblano peppers and shredded chicken. Unlike potatoes or pasta, hominy adds heartiness while keeping the soup true to its Southwestern roots. After testing this recipe several times, I found that hominy also balances the mild smokiness of the roasted poblanos, making every spoonful feel more satisfying without overpowering the other ingredients.

• Canned Hominy: Using canned hominy will make this recipe a very easy fix. Just drain and add to the soup.
• Frozen pozole. However, if you can find frozen posole I urge you to purchase a couple of bags and keep a stash in the freezer. I find the flavor much better than canned so It will elevate your experience. Frozen posole doesn't have to be soaked ahead of time.
• Dried Posole (hominy)You can also use dried posole, found on the Mexican food aisle at the grocery store. but plan ahead as you’ll need to soak it overnight. And then cook it stovetop until tender.
• Note: If using dried or frozen hominy, you may need to add more chicken broth to this recipe. These varieties can soak up a lot liquid even after they’re cooked.

1. Step 1: Heat a Dutch oven over medium high heat. Once the pot is hot, add a couple tablespoons of neutral oil. Once the oil is shimmering, add chopped onion. Cook, stirring frequently for about five minutes. Add the chopped jalapeno pepper and cook until fragrant. About one minute. Add the spices and cook, stirring, until fragrant, about one more minute.

2. Step 2: Add the roasted chopped poblano peppers, broth, and the canned or cooked hominy. Simmer covered for about five minutes. Stir occasionally.

3. Step 3: Add shredded chicken to simmering soup and let it cook about five minutes. Stir in the lime juice and season to taste with salt and pepper. Ladle into bowls, and top with the cotija cheese.

Storage

• Refrigerator: Store any leftovers in an airtight container and refrigerate. The soup should last 3 – 4 days.
• Freezer: This soup can be frozen for 3 – 4 months. Again, use an airtight container. I like to use a zip-lock freezer bag. It’s easy to push the air out and it lays flat so as not to take up much room in the freezer. Remember to date and label.
• Reheating: To reheat, let the soup thaw in the refrigerator overnight. Reheat stovetop or in the microwave.
• Make Ahead: You can prepare this soup in advance and then gently reheat stovetop before serving. Making this a great recipe for entertaining.

A Culinary School Tip

Attending Culinary School changed my soup making skills considerably. Ever wonder why a restaurant soup always tastes richer with flavor?

• Chicken Stock: If you take the time to make homemade chicken stock, you’ll notice a considerably richer flavor than store purchased.
• Bloom Spices: Whenever adding spices to any soup, add them at the end of cooking the vegetables and before you add the broth. This short “bloom” time will bring out the best in any spice, and make them more aromatic and flavorful.
• Don’t Boil: When making any type of soup, once the broth is added, bring it to a low boil, then lower heat to a simmer to finish. The gentler simmer will keep the vegetables crisper. A hard boil may turn everything to mush.

Recipe for Chicken Poblano Soup With Hominy

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 the most popular chicken soup recipe on my site for Sopa Ranchero, Southwest Chicken Soup.

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.