Hominy & Chicken Soup

Prep time: 30 mins.
Cook time: 45 mins.
Good for: Main Course
Serves: 5


This Hominy & Chicken Soup is here to satisfy! Juicy chicken and tender Juanita’s Hominy simmer in a rich broth infused with smoky guajillo peppers and warm spices. Mmmm delicioso!


  • 4 cups Juanita’s Mexican Style Hominy or Juanita’s White Hominy, drained
  • 2 boneless chicken breasts, cut into cubes
  • 2 tbsp. oil
  • Salt, garlic powder, and pepper (to taste)
  • 3 guajillo peppers
  • 1 white onion, chopped
  • 3 cloves of garlic, minced
  • 3 tbsp. ground dried chili
  • 10 cups chicken broth
  • 1 tsp. dried oregano
  • 2 sprigs of cilantro
  • 2 carrots, peeled and diced


  1. Cut the chicken into cubes and season with salt, pepper, and garlic powder.
  2. Drain the Juanita’s Hominy and peel and dice the carrots.
  3. Chop the onion and garlic.
  4. In a pot, heat the oil. Brown the chicken cubes, then remove and set aside.
  5. In the same pot, brown the chopped guajillo chili, then set aside.
  6. Sauté the chopped onion and garlic in the same pot until fragrant. Add ground dried chili.
  7. Return the browned chicken to the pot and pour in the chicken broth.
  8.  Add dried oregano and ground guajillo chili. Mix well.
  9. In a blender, combine a cup of Juanita’s Hominy with a cup of chicken broth. Blend until smooth, then pour into the soup pot.
  10. Add the drained Juanita’s Hominy and adjust the salt. Stir in chopped cilantro and simmer over medium heat for 30 minutes. Afterward, add the diced carrots and continue simmering for 15 more minutes.

To serve, garnish with sliced fried guajillo chili, fried tortilla strips, avocado, and cilantro.

The author of this recipe is:


And was developed by:

Alfredo Vivar

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