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Spicy Chicken and Hominy Mexican Soup

Rated as 4.5 out of 5 Stars

"Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream."
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1 h 10 m servings 693
Original recipe yields 4 servings


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  1. Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
  2. Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

Nutrition Facts

Per Serving: 693 calories; 36.4 68.2 25.2 112 1309 Full nutrition

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Read all reviews 5
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This was a nice easy soup.. I made half a batch but accidentally used the full amount of tomatoes, but it was fine. The only thing I would change would be the amount of enchilada sauce... of cou...

Really yummy! I cut the enchilada sauce in half and replaced water with 1 cup of chicken broth.


I cut the water in half, doubled the chicken (for my husband) and tripled the chipotle peppers (I love spicy food!). We loved it!

This is an easy satisfying soup. I did not make any changes. Delicious as it is