Tortilla Soup with Chicken and Posole

Tortilla Soup with Chicken and Posole

  • Prep: 10 min
  • Cook Time: 35 min
  • Total: 45 min
  • Serving: 6 Servings

Enjoy a steaming bowl of this spicy soup, chock full of chicken and posole (hominy) and topped with crunchy tortilla and melted cheese.


  • 2 medium onions, sliced thin
  • 4 large garlic cloves, finely chopped
  • 2 cups plus 2 tablespoons vegetable oil
  • 2 teaspoons ground cumin
  • 10 cups low sodium chicken stock or broth (2 1/2 quarts)
  • 1/4 teaspoon cayenne, or to taste
  • 4 cups skinless boneless rotisserie chicken pieces
  • 3 cups rinsed and drained canned posole (two 15.5 oz cans)
  • 12 (5-inch) corn tortillas, cut into 1/4-inch wide strips
  • 1/2 pound Muenster cheese, coarsely grated


  1. Place the vegetable oil in a large soup pot over medium heat, and sauté the onion and garlic for 8 minutes.
  2. Sprinkle in the cumin and cook for 1 minute before adding the chicken stock and cayenne and bringing the mixture to a boil.
  3. Once boiling, reduce the heat to medium-low and simmer for 5 minutes.
  4. Season the soup with some salt and pepper to taste, and then stir in the chicken and the posole. Simmer for an additional 5 minutes.
  5. In the meantime, place 2 cups of oil in medium-sized frying pan and heat over medium-high heat. Once the oil is hot, add the tortilla strips and fry in batches for about 2 minutes each. Transfer to paper towels to drain.
  6. Ladle the soup into bowls and garnish with the tortilla strips and cheese.

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