Go Back Email Link
+ servings

Mexican Soup with Hominy, Chicken, Rice & Zucchini

A hearty soup with chicken, rice, hominy, zucchini and Mexican flavors.
Prep Time 30 minutes
Cook Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Recipe can be halved for a smaller batch. 
Keyword chicken, fall, hominy, lime, mexican, soup, winter, zucchini
Tried this recipe?Let us know how it was!