Easy Chicken Pazole [RECIPE]

Easy Chicken Pazole
Get this hearty Mexican soup on the table in just 10 minutes! (Photo by Jathan Fink, Jadeworks Entertainment)

Just because time is at a premium, it doesn’t mean that you can’t get a homemade dinner on the table in minutes. This recipe turns pantry staples and a few fresh ingredients into a classic Mexican soup that is both hearty and delicious.

PREP TIME: 10 minutes
TOTAL TIME: 10 minutes


  • 1 quart low-sodium chicken broth
  • 1/4 cup roasted chipotle salsa
  • 1 15-ounce can hominy, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 1/2 teaspoons cooking sherry
  • 1 10-ounce can white chunk chicken in water, drained and shredded
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup chopped cilantro (if desired)
  • 1 avocado, diced (if desired)
  • Shredded Mexican cheese blend (if desired)
  • Sour cream (if desired)
  • 1 lime cut into wedges (if desired)


  1. In a medium saucepan over medium-high heat, bring chicken broth to a boil, then lower temperature to low and continue to simmer.
  2. Stir in salsa, hominy, black beans, sherry, and chicken and cook until ingredients are warmed through, about 1 minute.
  3. Season to taste with salt and pepper.
  4. Serve with cilantro, avocado, a pinch of cheese, a dollop of sour cream and a lime wedge, if desired.

YIELD: 4 servings, about 6 cups

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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