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Tortilla Soup with Chicken and Hominy

Tortilla Soup with Chicken and Hominy

Nutrition Facts
Tortilla Soup with Chicken and Hominy


  • 2 tablespoons vegetable oil
  • 1 medium Vidalia onion, finely chopped
  • 2 large poblano peppers, stemmed, seeded and finely chopped
  • 2 large garlic cloves, thinly sliced
  • 2 teaspoons ground cumin
  • Salt
  • Freshly ground black pepper
  • 6 cups low-sodium chicken broth
  • 4 corn tortillas, cut into 1-inch strips
  • 1/4 cup cilantro leaves, plus more for garnish
  • 4 cups shredded roasted chicken (about 1 pound)
  • 1 cup canned hominy, rinsed
  • 6 tablespoons reduced-fat sour cream
  • 2 cups baked tortilla chips


  1. In a 6-quart saucepan, heat oil over medium heat. Add onion, poblanos, garlic and cumin; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
  2. Add broth and tortilla strips, cover and bring to a boil. Reduce heat to medium low and simmer until vegetables and tortilla strips are very soft, about 5 minutes. Using a slotted spoon, transfer vegetables and tortilla strips to a blender. Add cilantro and pulse to a chunky puree, adding some broth to thin if necessary. Return mixture to saucepan, add chicken and hominy and simmer uncovered for 5 minutes.
  3. Ladle soup into bowls and garnish with cilantro leaves, sour cream and tortilla chips.