Photo: John Autry; Styling: Cindy Barr
Total Time
20 Mins
4 servings (serving size: 1 1/2 cups soup, 2 tablespoons avocado, and 1 radish)

How to Make It

Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired.

Ratings & Reviews

ExplorerClub's Review

January 17, 2012
Delicious! Will definitely make again. I used 3 cloves of garlic, 1 full teas of cumin, a generous 1/2 tsp of chili power, 2 cayennes sautéed with the onion and celery, used 6 fresh tomatillos, and added the kernels of one ear of corn. With these modifications, the soup was outstanding.

annmcgory000's Review

November 11, 2011

JonFontenot's Review

July 27, 2010
Very good. I forgot to saute the tomatillas for a minute before adding them to the broth. Embarrassingly, I also used canned chicken breast because I had it on had. Otherwise, I followed the recipe exactly and it was very tasty.

laebrown's Review

November 26, 2014
Made this recipe for a light dinner, and agreed that this was fairly bland, and I swapped the celery for an Anaheim chile. It's a good substitute for chicken noodle soup if you're sick, but I wouldn't serve this to guests. Just a nice, comfy, easy dinner for a weeknight. Definitely not bad, but not mind blowing. Not sure what the best way it to punch this up; I'd rather just use a different recipe. Best of luck!

RhettsHeir's Review

September 08, 2010
I've used a recipe close to this for years. Mine adds a clove of garlic, a seeded jalepeno (or serrano) and half a red bell pepper to the onion mix. I usually throw in some red pepper flakes for punch, depending on how hot the pepper is. It's traditional to serve garnished with shredded cabbage as well as radishes. (I usually skip both.) Corn bread is a great side, but corn tortillas work well, too.

skspillman's Review

August 13, 2010
Made this last night with a few changes and it went over well with my family. Instead of using a rotisserie chicken, I poached boneless skinless chicken breasts in chicken broth with salt, pepper, cumin, chili powder, oregano, and cayenne pepper. I chopped the cooked chicken, but I think next time I might shred it instead. I used fresh tomatillos since my grocery store didn't have canned, and I used frozen corn instead of hominy. I added another cup of broth and sprinkled some crushed red pepper on top when I served the soup. Very flavorful and filling soup. I served this alongside cheddar-jalapeno corn muffins.

SleepyCalico4's Review

July 15, 2010
The soup was great for a non-tradional posole. Could have used twice as much of the dried seasoning, and probably another can of broth. We devoured it anyway with corn bread. Definetely a keeper.

julie275's Review

August 21, 2010
Was so excited to find this recipe and got even more excited when i actually made it! As a former SoCal resident (I am now on the east coast) i know that good mexican food is hard to find...and this recipe is delicious and tastes surprisingly authentic! I added another can of hominy and subbed in a 7oz can of Embasa ChiliVerde for the canned tomatillos, and it was so awesome that i immediately had two bowls. I would def make this quick, so easy and absolutely delicious!

wisummertime's Review

July 21, 2010
I did add my own twist to it. Instead of using the store chicken I used skinless, boneless chicken breast that had been marinade over night in a chill-lime seasoning (Wildtree Brand). I also used fresh tomatillos. I did make this in the slow cooker (chicken grilled separate and added later) for about 1 hour. Follow the steps when adding to the crock pot and it will turn out great. I made this once with pork and it didn't have the same raves from my boyfriend as this one did. I have been told I have to make this again!!!

CindyH's Review

August 01, 2010
This is amazing. We love this soup from a local favorite mexican restaurant. I have tried a couple of other recipes but this one is so much more close to the actual flavor at the restaurant. The only difference? Not enough HOT PEPPERS. My family, however, are not into hot and spicy meals so they love it more. I told my husband I will have to make two batches, the other with peppers so I could have the spiciness!