Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Tex-Mex Chile-Lime Chicken Soup

Scott Phillips

Servings: 6-8

This south-of-the-border twist of chicken soup features the bright flavors of chiles, corn, cilantro, and lime juice. In place of noodles, hominy; in place of crackers, fried tortilla strips. To make fried tortilla strips, cut corn or flour tortillas into long strips and fry in 350°F oil until they start to brown, about 2 minutes.


  • 1-1/2 Tbs. olive oil or canola oil
  • 4 cups finely chopped onion
  • 1 or 2 jalapeño peppers, cut into thin disks
  • 1 or 2 cloves garlic, minced
  • Kosher salt
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 3 quarts Homemade Chicken Broth or lower-salt chicken broth
  • 3-1/2 to 4 cups shredded, cooked chicken
  • 3 cups cooked-until-barely-tender hominy
  • 1-1/2 cups fresh or thawed frozen corn
  • 1-1/2 cups drained, diced, canned tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1 to 4 Tbs. fresh lime juice
  • Freshly ground black pepper
  • Crisped tortilla strips for serving (optional)

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 1530
  • Carbohydrates (g): 31
  • Fiber (g): 4
  • Protein (g): 12


  • Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, jalapeño, garlic, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the chili powder and cumin and cook, stirring, until they become fragrant, 30 seconds.
  • Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
  • Stir in the reserved shredded chicken, hominy, corn, and tomatoes. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
  • Stir in the cilantro and 1 Tbs. of the lime juice. Taste, and add more lime juice, 1 Tbs. at a time, to taste, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with a small handful of crisped tortilla strips, if you like.


If you made the chicken broth yourself, use the cooked meat from making the broth; otherwise use the meat from a store-bought rotisserie chicken.


Rate or Review

Reviews (5 reviews)

  • kellymae | 02/21/2018

    also, sometimes we put in a dollop of sour cream!

  • kellymae | 02/21/2018

    This is amazing. I just use extra corn instead of hominy (because i didn't have any)
    I've made this several times and Every ingredient is absolutely necessary... so maybe I'll try it with the hominy next time. :)
    My husband says it's the best soup he's ever had in his life.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial