Healthy Chicken Pozole Verde Soup Recipe

ByTaylor
Jump to Recipe· 4.6 from 16 reviews

If you’re craving something comforting but also packed with vibrant, bright flavors, I’ve got just the thing: my Healthy Chicken Pozole Verde Soup Recipe. This Mexican green pozole is a soul-soothing bowl of goodness, with tender chicken, tangy tomatillos, and just the right kick from poblano and jalapeño peppers. It’s wholesome, nourishing, and surprisingly easy to make on a weeknight. Trust me, once you try this, it’ll be a staple in your soup rotation.

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Why This Recipe Works

  • Fresh, Vibrant Flavors: Using fresh tomatillos and a blend of poblanos and jalapeños gives the soup its signature bright green color and tangy taste without heaviness.
  • Lean Protein & Fiber: With chicken and hominy, you get a filling dose of protein and fiber to keep you energized and satisfied.
  • Simple, Honest Ingredients: No complicated sauces or additives—just wholesome ingredients you can find in any well-stocked grocery store or local market.
  • Flexible & Customizable: It’s easy to adjust the spice level, toppings, and sides so it feels just right for whatever mood you’re in.
Healthy Chicken Pozole Verde Soup, Mexican green pozole, nourishing chicken soup, healthy green soup, easy weeknight pozole - A round pot with shiny red handles holds a green soup that fills the pot almost to the top. On top of the soup, in the center, there is a layer of small, white, soft-looking balls. The pot is placed on a light wooden board, which sits on a dark gray textured surface. The image is taken from above showing the whole pot clearly photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Healthy Chicken Pozole Verde Soup Recipe is carefully chosen to complement the others and deliver that authentic feel. The tomatillos bring a tart freshness that balances the mild heat of the poblano and spicy jalapeño peppers, while the hominy adds a hearty texture and subtle sweetness. If you grab good-quality chicken broth, you’re already halfway to flavor town!

Healthy Chicken Pozole Verde Soup, Mexican green pozole, nourishing chicken soup, healthy green soup, easy weeknight pozole - Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, one large peeled and chopped white onion, one fresh green jalapeño pepper, two dark green poblano peppers, six cloves of garlic, peeled and whole, a small pile of bright green quartered tomatillos with papery husks removed, a small handful of fresh cilantro sprigs with leaves and tender stems, two teaspoons of dried oregano in a white ceramic bowl, two teaspoons of ground cumin in a white ceramic bowl, one teaspoon of ground coriander in a white ceramic bowl, one single fresh bay leaf, a small white bowl filled with coarse salt crystals, two skinless, boneless raw chicken thighs, one small white ceramic bowl of drained and rinsed hominy kernels, and a few whole black peppercorns scattered tastefully, all arranged symmetrically in balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: A heart-healthy fat that gently sautés the veggies, bringing out their natural flavors without overpowering.
  • Onion: It adds a mild sweetness and depth when softened, creating a savory base.
  • Jalapeño pepper: Adds a subtle kick—feel free to adjust or omit if you prefer milder heat.
  • Poblano peppers: They have a smoky, mild heat that enhances the green sauce beautifully.
  • Garlic cloves: Garlic is a must for that punch of aromatic flavor.
  • Tomatillos: The star of the dish! Their tartness brightens up the whole soup without adding acidity like lime.
  • Chicken broth: Use a good-quality low sodium broth for a clean, savory base that lets the veggies shine.
  • Fresh cilantro: Adds herbal brightness; I like to include the tender stems too for extra flavor.
  • Dried oregano, ground cumin, coriander: Classic Mexican spices that round out the flavor profile warmly but subtly.
  • Bay leaf: Adds a gentle earthy note that elevates the broth.
  • Salt: Enhances every component and balances the tanginess of tomatillos.
  • Chicken thighs or breast: Thighs are juicier and more forgiving, but breasts work fine if that’s what you prefer.
  • Hominy: This is what turns the soup into a filling meal, with its delicious chewy kernels.
  • Chicken bouillon (optional): For an optional boost of umami if you want deeper flavor.
  • Ground black pepper: To taste, adds just the right bit of spice and warmth.
  • Toppings (radishes, avocado, lime, cabbage, etc.): These give texture, freshness, and a pop of color—don’t skip them!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to make this Healthy Chicken Pozole Verde Soup Recipe my own depending on the day and what’s in my fridge. Sometimes I add a bit more jalapeño if I’m craving spice, or swap chicken thighs for breast to keep it lighter. You can also experiment with different toppings or add a squeeze of fresh lime to brighten each bowl even more.

  • Spicy Variation: I once added extra serrano peppers, and wow, the soup turned out wonderfully fiery—just remember to taste as you go!
  • Vegetarian Twist: Substitute the chicken for hearty mushrooms or jackfruit, and use vegetable broth for an easy meatless version.
  • Seasonal Changes: In fall, roasted poblano peppers give a deeper flavor, and in summer I love the freshness of raw cilantro added at the end.

Step-by-Step: How I Make Healthy Chicken Pozole Verde Soup Recipe

Step 1: Sauté the Veggie Base

Start by heating olive oil in a large pot over medium-high heat. Once hot, toss in chopped onion, jalapeño, and poblano peppers. Sauté, stirring often, for about 3-4 minutes until the onions become translucent and peppers soften. Then add minced garlic and quartered tomatillos, continuing to sauté for another 4 to 5 minutes. This little sauté step really builds the soup’s flavor foundation—don’t rush it!

Step 2: Blend the Green Sauce

Transfer your sautéed veggie mix to a blender with about one cup of cold chicken broth and fresh cilantro. Blend until completely smooth, adding more broth if needed to help the blending process. The smooth, vibrant green sauce you get here is what sets this pozole apart from the usual red versions—it’s like a flavor bomb ready to bloom.

Step 3: Combine & Simmer the Soup

Pour the blended sauce back into your pot. Add the remaining chicken broth, oregano, cumin, coriander, bay leaf, and salt, stirring to combine. Nestle in your chicken thighs or breasts, bring it to a boil over medium heat, then reduce to a low simmer. Partially cover and let it cook gently for about 30 minutes until the chicken is tender and cooked through. This slow simmer allows the flavors to marry beautifully.

Step 4: Shred Chicken & Add Hominy

Once the chicken is done, transfer it to a cutting board and shred it using two forks. Return the shredded chicken to the pot and stir in the drained and rinsed hominy. Simmer uncovered over medium heat for 10 minutes to let the hominy soak up all that delicious broth.

Step 5: Final Seasoning

Give the soup a taste test. If you feel it needs more depth, stir in a teaspoon (or to taste) of chicken bouillon. Simmer for an additional 5 minutes. Then season to your liking with salt and freshly ground black pepper. And just like that, your Healthy Chicken Pozole Verde Soup Recipe is ready to be served!

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Pro Tips for Making Healthy Chicken Pozole Verde Soup Recipe

  • Rinse Tomatillos Well: Their sticky residue can sometimes affect the final flavor, so rinsing them under warm water is key.
  • Keep an Eye on the Simmer: Simmer the chicken gently to avoid drying out the meat and keep it tender.
  • Adjust Spice Gradually: Add jalapeño bits slowly and taste as you go, since heat levels can vary drastically.
  • Don’t Skip Fresh Toppings: They balance and brighten the soup, adding real wow-factor to each bite.

How to Serve Healthy Chicken Pozole Verde Soup Recipe

Healthy Chicken Pozole Verde Soup, Mexican green pozole, nourishing chicken soup, healthy green soup, easy weeknight pozole - The image shows a bowl of green soup with three main layers: the base is a smooth, green broth that fills the bowl; on top, there are thin, pale yellow shredded pieces and small chunks of light beige meat; arranged on top in a neat row are thin white radish slices with pink edges, and slices of light green avocado with a creamy texture. The bowl is white with a speckled pattern and sits on a wooden board. Around it, there is a small bowl of black and white pepper on the board, a silver spoon below it, and in the background, a white bowl of thin radish slices and another white bowl with lime wedges, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a huge fan of piling on fresh garnishes because they bring crunch, brightness, and that extra layer of flavor. I always go for thinly sliced radishes for snap, creamy slices of avocado, a handful of shredded cabbage, fresh cilantro sprigs, and a squeeze of lime to wake up every spoonful. Plus, a few tortilla chips on the side or crumbled on top make it delightfully crunchy.

Side Dishes

Because this soup is so hearty, I usually keep sides simple—like warm corn tortillas or a light Mexican-style salad with cucumber and jicama. Sometimes I add a small plate of grilled veggies or roasted sweet potatoes if I want something extra filling.

Creative Ways to Present

If you’re making this for a special dinner, I like serving the soup family-style in a big rustic pot with bowls and a garnish bar. Everyone can customize their own bowl with toppings and it definitely feels festive. Or, for something fancy, place shredded chicken on top in elegant nests and arrange avocado slices and radishes in neat rows—it makes a pretty impression!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken pozole verde in airtight containers in the fridge for up to 3-4 days. The flavors actually deepen when it rests, so it tastes even better the next day. Just be sure to keep the toppings separate until ready to serve to maintain their freshness.

Freezing

Freezing this soup works beautifully. I portion it into smaller containers or freezer bags for easy thawing later. When you’re ready, thaw overnight in the fridge then gently reheat on the stove over medium-low heat, stirring occasionally to keep the chicken tender.

Reheating

When reheating, add a splash of water or broth if it feels thick, and warm slowly on the stovetop to keep that silky texture. Avoid microwaving straight from frozen, as the chicken can become rubbery. Fresh garnishes can be added right before serving to keep everything tasting bright and fresh.

FAQs

  1. Can I use chicken breast instead of thighs for this Healthy Chicken Pozole Verde Soup Recipe?

    Absolutely! Chicken breasts are a leaner option and will still taste great. Just be mindful not to overcook them to prevent dryness—check for doneness early during simmering and shred as soon as cooked through.

  2. Is this soup very spicy?

    Not necessarily! It has a gentle heat from poblanos and jalapeños, but it’s easily customizable. If you prefer mild food, remove the seeds from the jalapeño or use less. For heat lovers, you can add extra peppers.

  3. What is hominy, and can I substitute it?

    Hominy is dried corn kernels treated with an alkali solution, giving them a chewy texture and unique flavor essential to pozole. You can try substituting with canned corn or frozen corn kernels, but the texture will be different.

  4. Can I make this Healthy Chicken Pozole Verde Soup Recipe in a slow cooker?

    Yes! You can sauté the veggies first on the stove, then blend and transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until chicken is tender, then shred and add hominy for the last 30 minutes.

Final Thoughts

This Healthy Chicken Pozole Verde Soup Recipe holds a special place in my kitchen because it feels like a big, warm hug after a long day. Its fresh, tangy broth and tender chicken make every spoonful comforting yet exciting. I hope you’ll whip this up soon, surprise your loved ones, and savor the perfect blend of nutrition, tradition, and heartwarming flavor. Once you taste it, I bet it’ll become your go-to cozy meal too!

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Healthy Chicken Pozole Verde Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 16 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Lactose
Print Recipe

Description

Chicken Pozole Verde Soup is a flavorful Mexican green pozole made with tender chicken thighs, tomatillos, poblano and jalapeño peppers, and hominy simmered in a rich, aromatic broth. This hearty soup is garnished with fresh toppings like radishes, avocado, cabbage, and lime for a vibrant and delicious meal perfect for any occasion.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 1 jalapeño pepper, seeded, deveined and chopped
  • 2 poblano peppers, seeded and chopped
  • 6 garlic cloves, minced
  • 1 pound tomatillos, husked, rinsed and quartered
  • 8 cups chicken broth, divided
  • 1 small bunch fresh cilantro, leaves and tender stems
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 1 teaspoon salt
  • 2 pounds boneless and skinless chicken thighs or breast
  • 2 (15-ounces) cans hominy, drained and rinsed
  • 1 teaspoon chicken bouillon, optional
  • Ground black pepper to taste

Toppings (Optional)

  • Thinly sliced radishes
  • Sliced avocado
  • Sliced jalapeños
  • Lime wedges
  • Fresh cilantro
  • Shredded cabbage
  • Tortilla chips

Instructions

  1. Heat and sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions, jalapeño, and poblano peppers and sauté, stirring often, for 4 minutes or until the onions become translucent. Stir in the minced garlic and quartered tomatillos and continue sautéing for about 5 minutes until the peppers soften. Remove from heat.
  2. Blend the green mixture: Transfer the sautéed vegetable mixture into a blender. Add about 1 cup of the chicken broth and the fresh cilantro. Blend until the mixture is completely smooth. Add additional broth if needed to help blending.
  3. Combine and season: Return the blended mixture to the pot. Add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir to combine all ingredients.
  4. Cook the chicken: Add the boneless chicken thighs or breasts to the pot. Bring the soup to a boil over medium heat, then reduce to low heat, partially cover, and simmer for 30 minutes or until the chicken is tender and fully cooked through.
  5. Shred the chicken: Remove the chicken from the pot and place on a plate or cutting board. Shred the chicken finely with two forks, then return it to the soup pot.
  6. Add hominy and simmer: Stir in the drained and rinsed hominy. Cook uncovered for 10 minutes over medium heat to let the flavors meld.
  7. Adjust seasoning: Taste the soup and add chicken bouillon if additional depth of flavor is desired. Simmer for another 5 minutes and season to taste with salt and ground black pepper.
  8. Serve: Serve the pozole hot in bowls and garnish with your choice of thinly sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips for a vibrant finish.

Notes

  • Use either two 15-ounce cans or one 28-ounce can of hominy; always drain and rinse it before using.
  • Husk and rinse the tomatillos thoroughly; the sticky residue is normal and removed by rinsing with lukewarm water.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • If you prefer a spicier soup, leave some seeds in the jalapeño or add sliced jalapeños as topping.
  • Chicken thighs give richer flavor and tenderness, but chicken breasts can be used for a leaner option.

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 850 mg
  • Fat: 10 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 6.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 75 mg

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