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Chicken Pozole Soup

Chicken Pozole Soup

5 1

Originally developed with Mexican Tortilla Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, cumin and lime juice to give it the same fabulous flavor.  Pozole is a traditional soup or stew of Mexico, from pre-Columbian days.  It’s basically a soup flavored with green chilies, cumin, garlic and lime. It’s typically made with either chicken or pork and hominy.  We’ve topped this dish with cabbage and radish, but you can also try topping with diced avocado, chopped onion or crumbled queso fresco.

serves 8 people


cost per recipe: $14.01

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 1/2

    teaspoon dried oregano leaves, crushed

  • 1/2

    teaspoon paprika

  • 2

    tablespoons olive oil

  • 1

    large onion, chopped (about 1 cup)

  • 1

    jalapeño pepper, seeded and chopped (about 1 tablespoon)

  • 3

    cloves garlic, minced

  • 1

    carton (32 ounces) Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth

  • 2

    cans (about 4 ounces each) green chiles, drained

  • 1 1/2

    teaspoons ground cumin

  • 1/2

    cup chopped fresh cilantro leaves

  • 1

    can (about 15 ounces) white hominy, rinsed and drained

  • 1

    can (about 15 ounces) pinto beans, rinsed and drained

  • 1

    tablespoon lime juice

  • 1

    cup shredded green cabbage

  • 6

    large radish, thinly sliced (about 1/2 cup)

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How to Make It

Step 1

Season the chicken as desired.  Sprinkle the chicken with the oregano and paprika.

Step 2

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat.  Add the chicken and cook until browned, stirring occasionally.  Remove the chicken from the skillet.

Step 3

Reduce the heat to medium.  Heat the remaining 1 tablespoon oil in the skillet.  Add the onion and jalapeño pepper and cook for 5 minutes or until the onion is tender, stirring occasionally.  Add the garlic and cook and stir for 30 seconds. Spoon the onion mixture into a blender.  Add 1/2 cup broth, the green chiles and cilantro.  Cover and blend until the mixture is smooth. 

Step 4

Cook the blended onion mixture and 1/2 teaspoon cumin in a 4-quart saucepan over medium heat for 5 minutes or until thickened, stirring often.  Stir in the remaining broth, remaining 1 teaspoon cumin, the hominy and beans and heat to a boil.  Reduce the heat to medium-low.  Add the chicken and cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Stir in the lime juice.  Season to taste. Top with the cabbage and radishes before serving.  Serve with hot pepper sauce.

Recipe Tips

  • Easy Substitution: You can substitute boneless pork chops for the chicken in this recipe.
  • Serving Suggestion: Customize your soup with toppings!  Try fresh cilantro, chopped red onion, sour cream and/or diced avocado.
  • Ingredient Note: You can reduce the jalapeño to 1 teaspoon chopped, if you prefer a less spicy soup.

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Made With
(32 ounces) Swanson® Chicken Broth

(32 ounces) Swanson® Chicken Broth

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Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

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Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Ratings & Reviews

  • odat80

    March 27, 2017


    I doubled the recipe and made this soup for a weekly Sunday gathering at my house. Except for the girl who doesn't like hominy, it was a huge hit! If anything, I might add more beans and hominy. Absolutely delicious!

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