Real Recipes From Real Home Cooks ®

verde chicken enchilada soup with hominy

Recipe by
Pamela Rappaport
The Villages, FL

This is a mash up of two of my favorite Mexican inspired soups, green chicken enchilada soup and pozole.

yield 6 -8
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For verde chicken enchilada soup with hominy

  • 1 1/2 lb
    boneless chicken breasts or thighs
  • 2 can
    green enchilada sauce, 10 oz cans
  • 2 c
  • 1 Tbsp
    chicken bullion
  • 1 tsp
    oregano, dried
  • 1/2 c
    fresh cilantro, chopped
  • 1 can
    mexican style hominy, drained rinsed, 25 oz can
  • 1/2 c
  • 8 oz
    shredded colby jack cheese
  • optional toppings - finely shredded cabbage, lime, tortilla chips, a swirl of crema or shredded or crumbled cheese

How To Make verde chicken enchilada soup with hominy

  • 1
    Place chicken, enchilada sauce, water, bullion, oregano and cilantro in large saucepan. Bring to boil and reduce to low simmer.
  • 2
    Cook 1 hour then add the drained hominy. Continue cooking for 30 more minutes.
  • 3
    Chicken should be tender enough to shred. Shred and put back into pot.
  • 4
    Add the cream and cheese. Stir until melted and heated.
  • 5
    Serve as is or top with topping of choice

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