Italian-Style Chicken and Hominy Soup with Mexican Chiles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Italian-inspired soup with hominy, tomatoes, and smoky Mexican chiles. This italian-inspired soups ready in about 60 minutes pairs chicken breasts, hominy, medium tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 6 Italian cuisine 240 cal/serving
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Ingredients

Instructions

  1. Step 1: Season the 500g chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat, then add the chicken in a single layer. Cook for 5-6 minutes per side, until golden brown and no longer pink in the center. Tip: Use tongs to flip the chicken for even browning.
  2. Step 2: Dice the 4 medium tomatoes into 1/2-inch cubes. Add them to the pot, along with the 5 chiles de arbol (stem removed, seeds left for heat), 1 tsp oregano, and 800ml vegetable broth. Bring to a gentle simmer, then reduce heat to low. Cook for 30 minutes, stirring occasionally, until the chicken is tender and the broth thickens slightly. Tip: Skim any foam that rises to the surface for a clearer soup.
  3. Step 3: Stir in the 2 cups hominy (drained if canned) and 2 bay leaves. Simmer for 10 minutes, until the hominy is tender and the soup thickens enough to coat the back of a spoon. Tip: If the soup is too thin, add 1/4 cup water to adjust consistency.
  4. Step 4: Remove the pot from heat. Stir in the 2 tbsp fresh cilantro (chopped finely), then ladle into bowls. Garnish with additional cilantro if desired, and serve immediately. Tip: For extra flavor, let the soup rest for 10 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Italian-Style Chicken and Hominy Soup with Mexican Chiles take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian-Style Chicken and Hominy Soup with Mexican Chiles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Italian-Style Chicken and Hominy Soup with Mexican Chiles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian-Style Chicken and Hominy Soup with Mexican Chiles for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian-Style Chicken and Hominy Soup with Mexican Chiles?

Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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