This Mexican soup with hominy, chicken, rice and zucchini is perfect for fall dinners and one your family will be craving every week.
The temperatures have been cooling off and there’s just something about a hot pot of soup simmering away on the stove on Sunday evening. I made this mostly vegetable Mexican soup recently and thankfully it was a hit. If you have kids, you know that making something new can be a little scary because sometimes they decide they hate it before they even taste it.
It was one of those moments where I was totally romanticizing my life and ignoring the piles of toys that my kids dumped out just an hour after we’d cleaned it all up. There was football playing, the sun was shining, I could see the neighbors’ tree that was fading from red to yellow and my boys were playing and laughing while I cooked. When I think about what I thought having kids would be like, this moment captured it perfectly.
Since the temps dropped into the 60s and 70s, I decided that it was totally appropriate to start making soup at least once a week! Really, I’ll find any excuse to eat soup—I’m a sucker for it. It warms you up, it’s easy to make, you can make extras for lunches (duh!), you can cook it all in one pot and it’s healthy!
Well, depending on what kind you make… either way, please tell me you love soup as much as I do!?
This Mexican soup with hominy holds a special place in my heart because it’s a riff off of a soup I used to eat all the time in high school. One of my favorite spots, Houston’s (now Hillstone) made this Mexico City Style Soup on Tuesdays. Tuesdays in the fall meant volleyball games for me. After the game, my parents used to take me here and I’d scarf down a salad and this soup and then crash. Out of all the Mexican soup recipes I’ve made, this one remains an all-time favorite!
Since the whole family really loved it, I made my own version a few years ago and we typically eat this soup with tamales on Christmas Eve! I love the tradition and am looking forward to continuing it with my kids.
This Mexican soup with chicken is a hearty, quick fall dinner recipe that uses Mexican soup spices like cumin, chili powder and oregano. These flavors are so good and really hit the spot, so it’s likely that I’ll be coming up with more Mexican soup recipes with chicken over the next few months.
Mexican Soup with Hominy, Chicken, Rice & Zucchini
- 1 Tbsp olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 4oz. can mild green chiles
- 2 Tbsp chili powder
- 2 tsp dried oregano
- 2 tsp cumin
- 4 Tbsp tomato paste
- 8 cups chicken broth homemade optional
- 2 chicken breasts
- 2 medium zucchini small dic
- 1 25oz can hominy drained
- 1 batch white rice (1 cup uncooked) cooked
- 1 avocado cubed
- 1/2 cup cilantro chopped
- tortilla chips as garnish optional
- 1 lime as garnish cut into wedges
- Heat olive oil in a dutch oven over medium heat.
- Add onion and garlic and sauté until soft.
- When soft, add green chiles, chili powder, oregano, cumin and tomato paste sauté for 2 minutes.
- Add broth, chicken and a hefty pink of salt and bring to a simmer. Let simmer for 20-30 minutes, until chicken is cooked through.
- Remove chicken and add zucchini and hominy. Shred chicken and add back to the pot.
- Season with salt and pepper to taste.
- Serve by scooping rice in the bottom of the bowl and ladle soup on top. Serve with cubed avocado, cilantro, a squeeze of lime & crushed tortilla chips if desired.
Healthy Fall Soup Recipes:
If you love soup as much as we do, here are a few more healthy soup recipes for fall that you’ve got to try!
- Black Bean & Tomato Soup
- Damn Good Chicken Noodle Soup
- Sweet Potato Chili
- Smoky Lentil Soup
- Curried Butternut Squash & Carrot Soup
What traditions and recipes does your family have that you love?
BTW, how to paint a room in a day, and pumpkin coffee cake.