Name: Easy Chicken Pozole Soup Recipe
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Cuisine: Mexican
Ingredients: 2 pounds boneless skinless chicken breasts, cut into large chunks; 4 cups chicken broth; 1 batch authentic red enchilada sauce (about 2 cups); ½ small yellow onion, finely diced; 4 cloves garlic, minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon kosher salt, plus more to taste; 2 (25-ounce) cans white hominy, drained and rinsed; 1 tablespoon dried Mexican oregano; Thinly shredded cabbage; Cilantro; Diced onions; Lime wedges; Sliced radishes; Mexican oregano

There's something wonderfully cozy about a big pot of warming soup that feels like a hug in a bowl. This Easy Chicken Pozole Soup Recipe delivers just that—a deliciously hearty and vibrant soup that’s both satisfying and surprisingly simple to pull together. Trust me, once you make this, it’ll become a go-to in your kitchen when you want soul food with a kick.

The image shows a close-up view of a slow cooker filled with a thick red stew. It has two main layers: shredded chicken pieces and round white hominy kernels, both soaked in a rich, red, slightly oily broth. The stew is sprinkled with small dried green herbs on top. There is a black spoon dipping into the stew on the right side of the slow cooker. The background texture is white marble. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Pozole Soup Recipe
Top Tip
How to Serve Easy Chicken Pozole Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Pozole Soup Recipe

Why You'll Love This Recipe

I've made pozole a few ways, but this easy version really nails that authentic flavor without spending hours in the kitchen. It's perfect for busy days when you still want a meal that tastes like you put in the effort.

Simplicity Meets Tradition: Uses a slow cooker and easy-to-find ingredients so you can enjoy real Mexican flavor with minimal fuss.
Rich, Comforting Flavor: The combination of homemade red enchilada sauce and spices create a deep, layered taste.
Customizable Toppings: Add as much or as little cilantro, cabbage, lime, or radishes as you like for a fresh, vibrant finish.
Great for Leftovers: It actually tastes better the next day and freezes beautifully, making meal prep a breeze.

Ingredients & Why They Work

This recipe balances tender chicken, warming spices, and hominy’s unique bite perfectly. Each ingredient plays a role in creating layers of flavor and that classic pozole texture you’re after. Here are some tips to consider when shopping or prepping:

Flat lay of a few large chunks of raw boneless skinless chicken breasts, a small white ceramic bowl filled with rich red enchilada sauce, a small white ceramic bowl with finely diced half yellow onion, four peeled garlic cloves arranged neatly, a small white ceramic bowl of bright chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of kosher salt, a simple white ceramic plate with drained white hominy kernels, a small white ceramic bowl of dried Mexican oregano, a small mound of thinly shredded fresh cabbage, a few sprigs of fresh cilantro, a small pile of diced white onions, several fresh lime wedges, and thinly sliced radishes, all placed 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

Boneless Skinless Chicken Breasts: They shred effortlessly after slow cooking and soak up all the flavors beautifully.
Chicken Broth: Use a good quality or homemade broth—it makes the soup richer and more comforting.
Red Enchilada Sauce: I love making my own for that authentic tang and spice; it truly elevates the dish.
Yellow Onion: Adds sweetness and depth without overpowering the other flavors.
Garlic: Because garlic makes everything better, right?
Chili Powder & Ground Cumin: Essential spices that bring the warmth and earthy notes right where they should be.
Kosher Salt: Start with what the recipe calls for, but be ready to adjust since broths can vary in saltiness.
White Hominy: This is what gives pozole its iconic chewy texture—don’t skip it! Drain and rinse to remove excess salt.
Dried Mexican Oregano: It’s different from Mediterranean oregano and adds a subtle citrusy flavor that rounds everything out.
Toppings (Cabbage, Cilantro, Onion, Lime, Radishes): Bright, crunchy, and fresh—they make each spoonful pop with contrast.

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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.

Make It Your Way

I tend to stick close to the classic recipe, but I’ve experimented a bit over the years to make it mine. The best part? You can tweak this Easy Chicken Pozole Soup Recipe to suit whatever you have in your fridge or your spice tolerance.

Variation: Sometimes I swap chicken breasts for thighs because they stay juicier, especially if I’m cooking it a bit longer in the slow cooker.
Spice Level: Add a diced jalapeño or extra chili powder if you want it spicy. I like mine just a bit spicy—it keeps things cozy without setting off alarms.
Vegetarian Version: Try replacing chicken with jackfruit or mushrooms and use vegetable broth instead of chicken broth for a plant-based twist that’s still hearty.
Seasonal Touch: In colder months, adding a touch of smoked paprika adds a nice smokiness that feels like a warm blanket.

Step-by-Step: How I Make Easy Chicken Pozole Soup Recipe

A white bowl filled with a rich red soup that has shredded chicken and large white hominy kernels layered in the center. On the left side of the bowl, there is a layer of thin white cabbage strips topped with thin slices of radish with pink edges and white centers. A green lime wedge is placed on the right edge of the soup, and chopped green herbs are sprinkled on top of the soup and garnish. A black spoon rests inside the bowl on the right side, and the bowl sits on a white marbled surface with scattered lime wedges, cilantro sprigs, a small white plate with radish slices, and a yellow textured cloth near it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Combine Ingredients and Let It Simmer

I start by placing the chicken chunks, chicken broth, red enchilada sauce, diced onion, minced garlic, chili powder, cumin, and kosher salt into my slow cooker. Give everything a good stir so the spices and sauce coat the chicken nicely. Cover it and set to cook on low for about 5 ½ hours or on high for around 3 ½ hours. This slow cooking is key to getting tender chicken and allowing the flavors to meld.

Step 2: Shred the Chicken

Once cooking time is up, use a slotted spoon to transfer the chicken onto a plate or cutting board. Grab two forks and shred the chicken while it’s warm—it should pull apart easily. If you haven’t shredded chicken before, just keep a fork steady and use the other to pull apart bite-sized pieces. This step makes the soup more textured and satisfying.

Step 3: Add Hominy and Oregano

Put the shredded chicken back into the slow cooker, then add the drained and rinsed hominy and sprinkle in the dried Mexican oregano. Cover again and cook for another 30 minutes—this lets the hominy heat through and the oregano’s flavors infuse the soup.

Step 4: Serve and Garnish

Ladle the pozole into bowls and make it your own with toppings: I love a squeeze of fresh lime, a handful of crisp shredded cabbage, a sprinkle of chopped cilantro, some diced onion, and thinly sliced radishes for crunch. Mexican oregano on top gives an aromatic finish. Every bite hits a different texture and flavor, which makes this soup so enjoyable.

Top Tip

After making this recipe a dozen times, I've learned a few tricks to make it foolproof and bring out the best flavors every time you cook Easy Chicken Pozole Soup Recipe.

Perfect Shred: Shred the chicken while it’s still hot right after cooking, otherwise it can get stringy or dry.
Layer Your Flavors: Make your own red enchilada sauce if you can—store-bought shortcuts don’t quite match the richness of homemade.
Don’t Skip the Hominy Rinse: Give it a good rinse to reduce any canned saltiness and to freshen its flavor and texture.
Slow Cooker Timing: If using high heat, keep an eye on it after 3 hours to avoid drying out the chicken.

How to Serve Easy Chicken Pozole Soup Recipe

Garnishes

My favorite garnishes are thinly shredded cabbage for crunch, fresh cilantro for brightness, diced white onion for a bit of bite, thin radish slices that give a refreshing zing, and plenty of zesty lime wedges you can squeeze on top. I also like a sprinkle of dried Mexican oregano to amplify that herby aroma. These toppings create a great balance of textures and flavors that make each spoonful exciting.

Side Dishes

Serve this pozole alongside warm corn tortillas or crispy tostadas to scoop with. I also enjoy a simple side of refried beans or Mexican rice to round out the meal. A refreshing cucumber salad with lime and chili powder is a nice bright contrast to the rich soup.

Creative Ways to Present

For special occasions, I like serving the soup in rustic clay bowls with a small platter of the garnishes arranged beautifully around it so everyone can customize their bowls. Adding a splash of crema or a few slices of avocado turns it into an even more indulgent treat. It makes dinner feel festive and homemade in the best way.

Make Ahead and Storage

Storing Leftovers

I store leftover pozole in airtight containers in the fridge where it usually lasts up to a week. The flavors actually deepen overnight, so if you can wait, it tastes even better the next day. Just make sure the soup cools to room temperature before refrigerating to keep it fresh longer.

Freezing

Easy Chicken Pozole Soup Recipe freezes wonderfully, which is great for batch cooking. I portion it into freezer-safe containers, leaving a little space for expansion, and it keeps well for up to 3 months. When ready, thaw it overnight in the fridge for best results.

Reheating

For reheating, I prefer warming the soup gently on the stove over medium heat, stirring occasionally. It brings back the full flavor and keeps the chicken tender. Microwave works too if you’re short on time—just cover to maintain moisture and stir halfway through heating.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this pozole?

Absolutely! Chicken thighs work wonderfully and tend to stay more tender and juicy, especially if you’re cooking longer. They’ll shred just as nicely and add some extra richness to the broth.

What is the best way to make the red enchilada sauce for this recipe?

Making your own sauce with dried chiles, garlic, cumin, and other spices simmered together results in a much deeper, more authentic flavor compared to store-bought. It’s worth the extra 15-20 minutes once in a while to really elevate this soup.

Can I make this recipe without a slow cooker?

Yes, you can simmer the ingredients in a large pot on the stove over low heat. It will take about 1.5 to 2 hours for the chicken to become tender enough to shred. Just keep an eye on the liquid level and add broth if it reduces too much.

How spicy is this Easy Chicken Pozole Soup Recipe?

This recipe has a mild-to-moderate spice level thanks to chili powder and enchilada sauce, which should be gentle on most palates. You can always add fresh jalapeños or extra chili powder if you want more heat.

Final Thoughts

I genuinely love how this Easy Chicken Pozole Soup Recipe brings a little bit of warmth and celebration to any meal. Sharing it feels like sharing something comforting and real—the kind of food that brings people together around the table. So go ahead, give it a try and make it your own. You’ll be amazed by how easy it is to create authentic, delicious pozole right in your kitchen.