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Easy Chicken Posole Soup Recipe

This Chicken Posole Recipe Only Tastes Like It Takes Hours to Make

The following post was written by Liesl Maggiore, who blogs at Lieslicious and is part of POPSUGAR Select Food.

I guess it has cooled off enough here in LA to actually consider it soup weather. Here is one of my childhood favorites . . .

Posole is a Mexican soup/stew that involves hominy. If you aren't familiar with hominy, it's fun and awesome. It's a large, puffy, slightly chewy version of a dried corn that has been soaked in a mineral lime bath. The kernels actually undergo a chemical change and soften and expand into yummy, pillowy hominy. It can be found dried or canned. I just use canned in this recipe for simplicity, but you can soak and cook the dried-like beans if you have the time and inclination.

Some traditional posoles call for pork, but this is a quicker version made with precooked chicken. It may be un poquito gringo, but it's delicious, nourishing, and heart-warming all the same. There are tons of pretty, flavorful condiments to add on top of the soup — it's kind of like dressing up tacos — which is fun for the whole family. Muy delicioso!

Chicken Posole Soup

From Lieslicious


If you can't find masa, substitute regular fine corn flour or all-purpose.

Easy Chicken Posole Soup Recipe


  1. 2 tablespoons olive oil
    1 onion, chopped
    3 cloves garlic, chopped
    1 tablespoon chili powder
    1 tablespoon oregano
    1 tablespoon brown sugar
    1/4 cup masa corn flour
    2 quarts chicken stock
    2 teaspoon salt
    1 teaspoon fresh ground pepper
    3 (15 ounce) cans hominy
    4 cups cooked chicken, diced or shredded
  1. Garnishes (pick your favorites):
    Chopped cilantro
    Lime wedges
    Finely shredded cabbage
    Diced avocado
    Hot sauce
    Shredded jack cheese
    Sour cream


  1. In a large soup pot, heat olive oil over medium heat. Add onion and cook until transparent, about 7 minutes, stirring occasionally. Add chopped garlic and cook 1 minute. Add chili powder, oregano, brown sugar, and masa flour. Cook 2 minutes to toast spices, stirring occasionally. Add chicken stock, salt, pepper, hominy, and chicken, and stir. Bring to a boil, then lower heat and simmer briskly for at least half an hour, stirring occasionally. If you have more time, simmer longer to let flavors mingle all the more but at a lower temperature (my mom would let this cook for a few hours on a low simmer). Broth should reduce a bit and thicken slightly.
  2. Serve in bowls and top with whatever garnishes suit your fancy. Fresh lime juice and cilantro are a must!
Image Source: Lieslicious
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