Hominy adds mild corn flavor, while poblanos provide smokiness in this chicken tortilla soup recipe. Spices like cumin, coriander and smoked paprika bring a bold flavor that's balanced by fresh lime juice.

EatingWell.com, February 2023


Credit: Photographer: Jennifer Causey, Food stylist: Ruth Blackburn

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Place tortillas on a cutting board. Brush 1 tablespoon oil over both sides of each tortilla; slice into 1/4-inch strips. Arrange the strips in a single layer on the prepared baking sheet. Bake, stirring halfway, until crispy, 10 to 12 minutes. 

  • Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, flipping once, until cooked through, 6 to 8 minutes. Transfer to a plate; shred and set aside.

  • Heat the remaining 1 tablespoon oil in the Dutch oven over medium heat. Stir in onion and poblano; cook, stirring occasionally, until soft, about 3 minutes. Stir in cumin, coriander, garlic powder, paprika, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in broth, corn, black beans, hominy, tomatoes and the shredded chicken; bring to a simmer. Cook, stirring occasionally, until the liquid is slightly reduced, 10 to 12 minutes. Stir in lime juice. Sprinkle with the reserved tortilla strips. Serve with cilantro, yogurt, pickled jalapeños and/or lime wedges, if desired.


Parchment paper

Nutrition Facts

1 1/2 cups
357 calories; protein 26g; carbohydrates 39g; dietary fiber 8g; sugars 6g; fat 11g; saturated fat 2g; mono fat 6g; poly fat 2g; cholesterol 55mg; vitamin a iu 525IU; vitamin b3 niacin 8mg; vitamin c 12mg; vitamin d iu 1IU; vitamin e iu 2IU; folate 16mg; vitamin k 1mg; sodium 659mg; calcium 80mg; iron 3mg; magnesium 70mg; phosphorus 256mg; potassium 640mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 12mg; selenium 20mcg.