Green Chile Chicken Pozole Soup Recipe

If you’re craving a bowl of comforting, flavorful soup that warms you right to your toes, then stick around because this Green Chile Chicken Pozole Soup Recipe is going to become your new go-to. I absolutely love how this soup balances the mild heat of green chiles with tender shredded chicken and hearty hominy, creating a dish that feels like a cozy hug in a bowl. Trust me, once you try it, you’ll be making this again and again!

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Ingredients You’ll Need

Each ingredient in this Green Chile Chicken Pozole Soup Recipe plays its part to make the soup vibrant and satisfying. I always grab good quality chicken thighs for juiciness, and hominy is the secret ingredient that brings that classic pozole texture.

• Olive oil: A neutral base to sauté your veggies without overpowering the soup.
• Onion (yellow or white): Adds natural sweetness and depth; diced small so it melts into the broth.
• Green bell pepper: Gives a fresh flavor and a bit of color contrast.
• Garlic cloves: Essential for that warm, savory undertone that builds layers of flavor.
• Cumin: Brings a smoky earthiness that complements the chicken and chiles beautifully.
• Ground coriander: Adds a subtle citrus note that brightens the soup.
• Garlic powder: Reinforces the fresh garlic flavor in a gentle way.
• Oregano: Brings a little herbal punch associated with classic Mexican soups.
• Low sodium chicken broth: The heart of the soup for rich, savory depth without too much saltiness.
• Mild or medium green chiles: You control the heat level here – I prefer medium for a pleasant kick that everyone can enjoy.
• Hominy: Drained and rinsed for that chewy texture essential to pozole.
• Boneless skinless chicken thighs: For tender, juicy meat that shreds easily, giving you that perfect protein bite.
• Salt (or adobo): To season and bring all the flavors together.
• Black pepper: Freshly ground for subtle heat.
• Sweet corn (optional): Adds a touch of natural sweetness and fun texture variation.
• Chopped cilantro: Freshness to brighten the soup just before serving.
• Lime juice: My secret weapon—always adds that final zing that makes the soup pop.

Variations

I love making this Green Chile Chicken Pozole Soup Recipe my own depending on what’s on hand or my mood—there’s so much room for fun variations. You should play with it too!

• Spicy kick: Add some diced jalapeños or swap mild green chiles for hot if you want a bolder heat—just how my brother likes it.
• Vegetarian twist: Substitute chicken broth for vegetable broth and use sautéed mushrooms or jackfruit instead of chicken for a great meatless alternative.
• Extra veggies: Toss in diced zucchini or carrots for added nutrition and texture; it doesn’t take away from the classic flavor at all.
• Make it smoky: Use fire-roasted green chiles for a subtle smoky flavor that’s absolutely crave-worthy.

How to Make Green Chile Chicken Pozole Soup Recipe

Step 1: Sauté the Aromatics

Heat a tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion, green bell pepper, and minced garlic. Give them a stir every now and then and cook until the onion becomes translucent and tender—around 4-5 minutes. This step builds the flavor foundation, so don’t rush it. You’ll smell the aromas filling the kitchen, which is always my favorite signal that we’re off to a great start.

Step 2: Spice Things Up and Add Broth

Sprinkle cumin, ground coriander, garlic powder, and oregano over the sautéed veggies. Stir to coat everything evenly in the spices—this little step unlocks so much flavor. Then slowly pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom; that’s pure gold for your soup’s taste.

Step 3: Add Chiles, Hominy, and Chicken

Next, stir in the drained green chiles and hominy. Nestle in the boneless skinless chicken thighs, making sure they’re submerged in the broth. Season with salt and freshly ground black pepper. This is when the magic happens—the broth begins to soak up all those amazing flavors as the chicken cooks.

Step 4: Simmer and Shred

Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for about 25 minutes—enough time for the chicken to cook through and flavors to meld. Stir occasionally to keep the chicken evenly covered. Once the chicken’s cooked, scoop it out with a slotted spoon onto a cutting board and shred it with two forks—it will fall apart beautifully. Return the shredded chicken to the pot.

Step 5: Final Touches and Serve

Stir in sweet corn (if using), fresh chopped cilantro, and the juice from one lime. Let it simmer for another 5 to 10 minutes to marry those bright flavors. Give your soup a final taste and adjust salt or pepper if needed. Then ladle into bowls and pile on your favorite garnishes—trust me, this is where the fun begins!

How to Serve Green Chile Chicken Pozole Soup Recipe

Garnishes

I love topping my pozole with shredded green cabbage for crunch and a cool dollop of Greek yogurt instead of sour cream—it adds creaminess without weighing it down. Fresh cilantro, ripe avocado slices, and a wedge of lime bring freshness and a pop of color that just make the soup sing. Trust me, these simple extras take the soup from delicious to unforgettable.

Side Dishes

For sides, warm corn tortillas or rustic crusty bread are my go-tos—perfect for dipping into the broth. I also sometimes serve it with a simple Mexican street corn salad or a light mixed green salad to balance all that hearty goodness.

Creative Ways to Present

For gatherings, I like to present the soup buffet-style with bowls of garnishes in separate dishes—guests love customizing their own. Another fun idea is to serve it in small, rustic soup mugs for a casual party or family night, making it feel cozy and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover Green Chile Chicken Pozole Soup in airtight containers in the fridge, and it keeps beautifully for up to 4-5 days. The flavors actually deepen overnight, so it’s perfect for make-ahead meals during a busy week.

Freezing

If I want to stash some for later, I freeze this soup in portioned containers. Just be sure to leave a little room at the top as the broth expands. It freezes wonderfully and tastes almost as fresh as when you first made it!

Reheating

I reheat leftovers on the stove over medium heat, stirring occasionally until warmed through. Adding a splash of broth or water helps loosen the consistency if it thickened too much. And a squeeze of fresh lime juice after reheating always revives that fresh flavor.

FAQs

Final Thoughts

This Green Chile Chicken Pozole Soup Recipe has become a staple in my kitchen for so many reasons—it’s straightforward, incredibly tasty, and always feels like a special meal that comforts without fuss. I genuinely think you’re going to love making (and eating) this as much as my family and I do. Grab your pot, gather your ingredients, and let’s get cooking. I’m cheering you on from my kitchen to yours!

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