Chicken Posole

The only kind of chicken soup that graces my kitchen is a majorly flavorful Chicken Posole! It’s beyond easy. Chicken cooked in a spiced broth with hominy and then topped with all my favorite toppings… avocado + cheese, duh! Puts your ordinary chicken noodle soup to shame 🙂

Chicken Posole from (@whatsgabycookin)

Okay, that might have been a bit harsh… but I’ve just never been one for chicken noodle soup. Chicken Posole, on the other hand is something I can absolutely get behind. It’s exactly what I want when I’m looking for something simple, light, healthy and DELICIOUS! So when someone (namely my husband) asks me for a chicken noodle soup to fight a cold, this is as close as it’s gonna get.

It’s 100 times more delicious and an avocado a day is enough to keep the doctor away!  Make it in the spring, summer, fall or winter – you honestly can’t go wrong. And below you’ll see that I listed just about every topping possibility under the sun, so you can keep it simple and just stick with the soup… or you can get fancy and add on all your favorite toppings and go to town! Either way, I promise you’ll love it.

Chicken Posole

Yield: Serves 4-6

Chicken Posole


  • 1 pound chicken breast
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 2 clove garlic, crushed
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon red pepper flakes
  • 1 cup canned hominy, drained and rinsed
  • Optional Toppings
  • Diced avocado
  • Lime wedges
  • Diced red, white, or yellow onion
  • Radishes, small dice
  • Halved cherry tomatoes
  • Chopped cilantro
  • Crumbled cotija cheese
  • Slivered Scallions
  • Crema
  • Tortilla Chips to serve on the side and scoop up anything in the bowl


  1. Transfer the chicken breasts onto a large cutting board and carefully slice them in half so you have thinly sliced pieces. Sprinkle them on both sides with salt and pepper.
  2. Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken breast in a single layer and sear for 1 minute on both sides until golden brown. Turn the heat to low, cover the pan, and cook for 12 minutes more, flipping the chicken halfway to full cook. Once cooked, set the chicken aside.
  3. Add the chicken broth to a medium Dutch oven and bring it to a rapid simmer. Once simmering, add the bay leaf, thyme, oregano, garlic, cumin, 1/2 teaspoon of the salt, chili powder, coriander, and red pepper flakes. Reduce the heat to low and simmer for 15 minutes.
  4. Using 2 forks, shred the chicken into small pieces. Add the chicken and drained hominy to the Dutch oven. Raise the heat to medium to warm everything through. Taste and add more salt or other seasonings if needed. Discard the bay leaf.
  5. Serve the soup in individual bowls with any of the desired toppings.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. Chicken Posole | ShoutYourSite

    […] There’s a lot going on today! LOTS! First, there’s Chicken Posole, which is the only version of chicken soup that hits the spot in our house. It’s a simple shredded chicken that’s cooked in a spiced broth and then topped with all my favorite toppings… avocado + cheese, duh! It’s the inaugural post of my   …Continue Reading […]

  2. Sandy

    This soup sounds fantastic! I’m a big fan of chicken so this would hit the spot.

  3. Monika

    Okay, this soup sounds really great! I have never used hominy before but have had it when eating out and loved it, so it is time for me to give it a go! And anything to do with cats has my heart! I am a cat lady for sure!!!!

  4. Jennifer

    Looks fantastic! I love posole and can’t wait to try this. One question for you: how long (in step 3), shoudl we simmer the broth after adding all the extra ingredients?

    • Gaby

      Not too long! Just about 15 minutes 🙂 Updated the recipe!

  5. Kate @ Framed Cooks

    I was POSITIVE I had already made chicken soup every way possible but look! New horizons! I’ve never used hominy either, so this will be fun to try. And love your beautiful kittycat. 🙂

  6. Helen Kennedy

    Total cat lady here too, I have a twelve year old spoiled rotten tabby called Lily. Stella is beautiful.

    I’m not sure if I can get hominy in the UK, what could I use instead?

    • Kiran Zeeshan

      I got mine from Tesco, it’s not in a tin but in a box, I’m making it now and I’ll let you know how it works

  7. SBragdon

    Going to be making this for Christmas Eve and really excited about it! Quick question, how many servings would you say this recipe yields?! Happy holidays!

  8. Posole Rojo - Ang Sarap

    […] the Spanish conquest of the Aztec Empire when cannibalism was banned. Pork is now widely used but chicken and beef version exists and one aspect still remains the same as this dish is still served mostly […]

  9. Maria

    POSOLE!!!!! Mexican food in a soup!!! I’m all about that. I’m a dork so: *Air high five!*

  10. thefolia

    This soup always reminds me of a dear friend…I don’t know why it’s not more main stream,,,maybe I am biased because of the connection I have with it. Happy feasting!

  11. Erin

    I’ve made this for dinner over and over again; we love it! Thanks, Gaby! Next time I think I’ll double it to have leftovers for lunches and to freeze.

  12. Claudia

    Hi! That looks nice but is not exactly pozole! ( is written pozole not posole). If you use tin corn it will never get the right consistency and all those toppings are not part of the recipe. It looks really nice but there is no need to call it pozole when it is not!

    • Haley

      She can spell Pozole how ever she wants. If she wants to add the stuff on top she can and maybe she likes to eat it like that. It is Pozole no matter how you make it. All Hispanics make their food the way they like it so if you have nothing nice to say dont bother saying it at all.

  13. Brian Guerrettaz

    It was awesome. I have to wonder the nutritional values I know they are good just wish I knew the numbers.

  14. Nancy JS

    Gaby, Thanks for posting this recipe. It is exactly the taste I have been looking for! And also a shout out to Monique at Ambitious Kitchen for the link!

  15. denise howell

    would this be good in the insta pot?
    I just got one and need inspiration:)

  16. christelle

    Just made this tonight using the last of our Thanksgiving turkey leftovers. It was excellent! Thanks!