Chicken Posole

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My favorite 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! It takes your ordinary chicken noodle soup up a few notches! 🙂

Chicken Posole from (@whatsgabycookin)

Chicken Posole is something I can absolutely get behind when it comes to your cold weather, make me feel better, soup. 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 what he is going to get.

For those of you who have yet to experience Posole (also sometimes spelled Pozole) here’s the deal… it is a traditional Mexican soup that’s made with hominy, meat (in this case, chicken), and is seasoned with various spices and garnished with radishes, avocado, crema or limes and I love to add some tortilla chips for a crunch!

A few tips and tricks for making the perfect Chicken Posole:

  1. Don’t skimp on the hominy:
    Hominy is a type of corn that has been treated with an alkali solution, and it’s what gives Chicken Posole its characteristic texture and flavor. Be sure to use a good quality hominy for the best results.
  2. Use fresh ingredients:
    For the best flavor, be sure to use fresh ingredients in your Chicken Posole. This includes things like fresh herbs, fresh chiles, and fresh lime juice.
  3. Let it simmer:
    Once all of the ingredients are in the pot, let the Chicken Posole simmer for at least an hour so that all of the flavors have a chance to meld together. The longer it simmers, the better it will taste!
  4. Serve with toppings:
    When it’s time to serve, Chicken Posole is usually garnished with things like shredded cabbage, diced onion, sour cream, and lime wedges. Feel free to get creative with your toppings and add whatever sounds good to you!

Did you love this chicken recipe? If so check out these other amazing dishes:

Chicken Posole from (@whatsgabycookin)

Chicken Posole

4.9 from 12 votes
The only kind of chicken soup that graces my kitchen is a majorly flavorful Chicken Posole! It’s beyond easy and puts your ordinary chicken noodle soup to shame.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Soup
Cuisine Mexican, Tex Mex, Southwestern
Servings 4 people


  • 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
  • Chopped cilantro
  • Crumbled cotija cheese
  • Slivered Scallions
  • Crema
  • Tortilla Chips to serve on the side and scoop up anything in the bowl


  • 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.
  • 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 fully cook. Once cooked, set the chicken aside.
  • 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.
  • 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.
  • Serve the soup in individual bowls with any of the desired toppings.


Make sure you are using a skillet that has a well-fitting lid. This will keep your chicken from drying out while cooking through.

Nutrition Information

Calories: 253kcal | Carbohydrates: 16g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1208mg | Potassium: 708mg | Fiber: 2g | Sugar: 5g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

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



  1. 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!!!!

  2. 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?

  3. 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. 🙂

  4. 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?

    1. 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

  5. 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!

  6. 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!

  7. 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.

  8. 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!

    1. 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.

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

  10. 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!

  11. 5 stars
    Amazing recipe! I make it a few times a month, because its so easy and has so much flavor. I am Mexican and this recipe always hits the spot for me when missing my family’s cooking.

  12. 5 stars
    So tasty, easy, and quick. Kids loved it. Need to double for lunches. I will be adding this to the rotation, for sure! Don’t scrimp on the cilantro!

  13. 5 stars
    I made this tonight with leftover smoked turkey and it was delicious. Even my kids like it because there aren’t any beans in it (like most chili!). The only thing I would have done differently was to double it! Thanks for the recipe Gaby!

  14. 5 stars
    Excellent flavors! Added sautéd carrots onion celery corn for more veggies. Added chickpeas and less chicken because I could. Delicious!

  15. This was a huge hit in my house! I had not used hominy before. It was hard to find in the store but totally worth it! (I just had to search a little) One question/comment – Above you recommended letting the soup simmer for an hour but then in the recipe, you only have the soup simmer for 15 minutes. I sort of cut the time in half and simmered for about 40 minutes. It tasted great and I imagine it would either way. It’s all about the herbs, lime, and yummy toppings anyways. Thanks!

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