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  • 45 min prep time
  • Serves 6-8


8 cups chicken stock or broth (if you use store bought, reduce amount of salt) 

2 cups water 

1 lb. chicken breast, raw, trimmed of fat 

One 25 oz.can Mexican style hominy, we use Juanita brand, rinsed and drained 

1 tbsp. Kosher salt 

1/2 tsp. ground coriander 

1/2 tsp. ground cumin


1. Combine chicken stock, water, chicken breast, hominy, salt, coriander and cumin in a large sauce pan. 

2. Bring to a boil, reduce heat and simmer until the chicken is cooked through, approximately 30-40 minutes. 

3. Remove chicken from liquid, cool slightly, and shred into ½-inch wide shards. 

4. Add chicken back to soup base, stir. 

5. Serve with garnishes. 

Soup garnish:

Finely shredded cabbage (2 cups), fresh cilantro sprigs, pico de gallo or your favorite salsa, avocado wedges, and lime