Hominy is a fun addition to this soup—it adds a certain depth of flavor, and I love the texture. However, if you can’t find hominy at your grocery store or you just don’t like it, you could substitute 2 cups of corn kernels. Since this is tortilla soup, I highly recommend topping it with crushed tortilla chips, but you can choose the rest of your toppings!
Vegetarian: Omit chicken; add 1 diced sweet potato and/or 2 diced green zucchini.
Paleo: Omit hominy; add 1 diced sweet potato and/or 2 diced green zucchini.
- Prep Time
4 boneless, skinless chicken thighs
1 onion, chopped
3 cloves garlic, minced
1 large carrot, diced
14.5 oz can fire-roasted diced tomatoes
2 (4 oz) cans chopped green chiles
25-28 oz can hominy, drained and rinsed (typically found in the Mexican food aisle)
8 c chicken or vegetable broth
Crushed tortilla chips
1 avocado, chopped
Fresh cilantro, chopped
Shredded Mexican cheese
1. Place the chicken thighs in the bottom of a slow cooker. Top with onion, garlic, carrots, diced tomatoes, green chiles, and hominy.
2. Pour in chicken or vegetable broth. Cook on LOW for 6-8 hours.
3. Remove chicken and shred. Return chicken to slow cooker and stir.
4. Serve in individual bowls topped with any desired toppings.