Quick Chicken Pozole packs hominy, shredded chicken, a rich seasoned broth, and plenty of toppings, ready in just 20 to 30 minutes!
author’s note
The 20-Minute Dinner That Feels Like a Fiesta!
I wanted to bring something new into our weeknight dinner rotation. My kids already loved soup nights, but I wanted a recipe that felt more exciting, with toppings that made dinner interactive and fun.
If you aren’t familiar, pozole (or posole) is a traditional Mexican soup or stew. There are three main types: Rojo (red), Blanco (white), and Verde (green). For this recipe, I went with the verde route and added chicken for a quick and irresistible Chicken Pozole Verde.
The first time I set out bowls of tortilla chips, lime wedges, cilantro, and avocado, everyone built their own bowls and went back for seconds. It wasn’t just dinner, it felt like a little DIY bar at the table. That’s when I knew this recipe was here to stay.
Quick Tip
If you’d prefer a Rojo (Red chicken pozole recipe), you’ve got to give my original 30-minute Pozole recipe a try. That specific recipe is made with pork, but you can certainly use chicken instead!
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Hominy | Swap with 1½ cups frozen corn in chicken pozole if hominy isn’t available |
| Shredded Chicken | Cook fresh chicken in the same pot, then shred |
| Green Chiles | Use mild for kids, hot for spice-lovers |
| Chicken Stock | Bone broth adds even more richness |
| Chili Powder | Stick to American chili powder for mild flavor |
Chicken Pozole Recipe Toppings
Pozole is all about the toppings, so don’t skimp. Setting out a toppings bar is half the fun.
- Tortilla chips (my favorite way to scoop and dunk)
- Fresh lime wedges (brightens everything up)
- Ripe avocado slices or a scoop of guac (for creaminess)
- Fresh cilantro (citrusy and fresh)
- Crumbled Cotija cheese
- Thinly sliced radishes (for crunch)
- Shredded cabbage or romaine lettuce
- Raw onion (white, yellow, or red)
- Mexican crema or sour cream
My must-have combo: tortilla chips, lime juice, avocado, onion, and a sprinkle of Cotija.
Chicken Pozole Recipe Tips
- Spice Control: Use mild green chiles and chili powder for a family-friendly version. Add cayenne for extra heat.
- Chicken Shortcut: Rotisserie chicken makes this a 20-minute recipe.
- Broth Quality: High-quality broth makes the flavor richer.
- Texture Balance: Don’t skip the toppings. They bring crunch and brightness.
More Easy Soup Recipes:
Soups And Stews
Cheeseburger Soup
Soups And Stews
Black Bean Soup Recipe
Soups And Stews
Salsa Verde Chicken Soup
Soups And Stews
Chicken Corn Chowder Recipe
Chicken Pozole
Video
Ingredients
- 2 (4-ounce) cans mild diced green chiles undrained, see note 1
- 4 cups chicken stock like Swanson, divided
- 2 tablespoons vegetable oil olive oil works too
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 3/4 teaspoon chili powder
- Salt and pepper
- 1 (15.5-ounce) can golden hominy or 1-1/2 cup frozen corn
- 1 (15-ounce) can black beans
- 1 dried bay leaf
- 1-1/2 cups shredded cooked chicken see note 2
- 1/4 cup finely chopped cilantro optional
- Toppings as desired see note 3
Instructions
- Add both cans of green chiles (along with any liquid in cans) and 1 cup chicken stock to a blender. Blend until smooth and set aside.
- Add the oil to a large pot over medium heat. Sprinkle in flour and spices (ground cumin, garlic powder, dried oregano, onion powder, chili powder, plus salt and pepper to taste—I add 3/4 tsp salt and 1/4 tsp pepper). Whisk until mixture begins to simmer and bubble. Continue cooking and whisking constantly for about 1–2 minutes to toast spices.
- Gradually pour in the blended mixture, whisking constantly, until completely integrated. Allow sauce to come back to a simmer and stir until nicely thickened. Add in drained and rinsed hominy, drained and rinsed black beans, remaining 3 cups chicken stock, and bay leaf. Increase heat to high and bring to a boil. Once boiling, reduce heat to a gentle simmer and simmer, uncovered, for 10 minutes.
- After 10 minutes, stir in the shredded chicken to briefly warm through. Remove from heat and stir through the optional cilantro. Remove bay leaf and discard. Taste and adjust seasonings to preference.
- While the soup is simmering, prepare any toppings you’d like (see note 3). Remove soup from heat and ladle into bowls. Add desired toppings to individual bowls and enjoy immediately. Store any leftover soup and toppings separately!
Recipe Notes
-
Season chicken: Use 1 pound (2 medium) boneless, skinless chicken breasts. Halve large chicken breasts and pound to even thickness using a meat mallet or frying pan—no need to flatten, just even it out. Season both sides. (I add 1/4 teaspoon of salt and pepper per side).
-
Cook chicken: Add 2 tbsp oil to a large, heavy-bottomed pot (same one for soup). Once oil is hot, add seasoned chicken pieces in one layer. Cook about 3–4 minutes per side or until chicken is cooked through (registers 160°F/juices run clear); remove to a plate, tent with foil, and rest about 5 minutes before thinly slicing, dicing, or shredding with 2 forks. Don’t wipe out the pan, but continue on with step 1 of the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
- Fridge: Store chicken pozole (without toppings) in an airtight container up to 3–4 days.
- Reheat: Warm gently on the stove or in the microwave (covered).
- Freezer: Freeze (without toppings) for up to 3 months. Thaw overnight in the fridge before reheating.
Yum!!!! Family loved it as always.
So thrilled to hear this! Thanks Aaron! 🙂
A great soup for a cold night. This will be in the rotation for any night though – lol!
I am so happy to hear this! Thanks so much Cherie! 🙂
This was delicious! I added fresh onion and garlic to the spice base. Rotisserie chicken worked really well in this. The whole family loved it!
So happy the family enjoyed it! Thanks Susan! 🙂