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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
  • 6-8Servings



  • 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

Optional toppings:

  • Crushed tortilla chips

  • 1 avocado, chopped

  • Fresh cilantro, chopped

  • Sour cream

  • 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.

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