Whenever I think of soup, I always am reminded of the Seinfeld episode “No soup for you!” Well, I have to admit I would be really sad if I wasn’t able to have this Chicken Chile Pozole. This soup is so easy to put together and in this recipe I’m using my instapot too!
I am always creating and enjoying nutrient-dense, delicious soups. Thought I could sneak one more in before the temps are too high to enjoy. There is nothing better than a warming bowl of soup that is chocked full of flavor, texture & nutrients. I hope you enjoy this soup as much as I did!
This soup comes together so easily with the help of the instant pot. You don’t have to use an instant pot to make this soup but it sure does help the flavors get richer. I also love using my kitchen aid to shred the chicken, it sounds weird but I promise you won’t go back after trying it once.
Let’s get to the good stuff on what is in this soup and how to make it.
Chicken Chile Pozole Ingredients
- 1 yellow onion, diced
- 1/2 Tbsp minced garlic
- 2 teaspoon cumin
- 6 cups organic chicken broth or bone broth
- 2 cups hominy
- 3 lbs organic chicken thighs
- 1 tsp sea salt
- 3 cups Salsa Verde
- Toppings **
- 1/2 cup cilantro, minced
- 1 sliced lime
- handful sliced radishes & jalapenos
- Salt & pepper to taste

Soup Making Directions
- Heat the oil in the instant pot on saute, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin. Cook until fragrant, about a minute, make sure it doesn’t start to burn.
- Add the broth, chicken, oregano and salsa verde to the instant pot and place on slow cook for 10 hours. I opted for this because I wanted to cook low and slow to get the most tender chicken.
- Once done shred the chicken, I love throwing it in my kitchen-aid. It seriously shreds in seconds. Once shredded place the chicken back in the broth. Add hominy and allow to heat up 5-10 minutes.
- Portion soup into bowls and add your toppings. Enjoy!

Instant Pot Chicken Chile Pozole
Equipment
- Instant Pot
Ingredients
- 1 yellow onion diced
- 1/2 Tbsp Garlic minced
- 2 tsp Cumin
- 6 cups Organic Chicken Broth or Bone Broth
- 2 cups Hominy
- 3 lbs Organic Chicken Thighs
- 1 tsp Sea Salt
- 3 cups Salsa Verde
Optional Toppings***
- 1/2 cup Cilantro minced
- 1 Lime sliced
- 5 Radishes sliced into match sticks
- 1 jalapeno sliced
Instructions
- Heat the oil in the instant pot on saute, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin.Cook until fragrant, about a minute, make sure it doesn't start to burn. Add the broth, chicken, oregano and salsa verde to the instant pot and place on slow cook for 10 hours.I opted for this because I wanted to cook low and slow to get the most tender chicken. Once done shred the chicken, I love throwing it in my kitchen-aid. It seriously shreds in seconds. Once shredded place the chicken back in the broth. Add hominy and allow to heat up 5-10 minutes. Portion soup into bowls and add your toppings. Enjoy!
I hope you have enjoyed learning how to make this soup. I’ll be sharing the items that I used to make it below as well as some other posts I think you will enjoy.
Chunky Monkey Muffin Tops(Opens in a new browser tab)
Smoky Herb Potatoes(Opens in a new browser tab)
Shredded Instapot Buffalo Chicken & Cabbage Slaw(Opens in a new browser tab)
Smoked Tomato Curry Soup(Opens in a new browser tab)
Caprese Chicken(Opens in a new browser tab)
FINDING HEALTHY GROCERIES
I love to find great deals on healthy ingredients which is why I recently signed up for Thrive Market. During this time when I am not wanting to go to the grocery stores often. Thrive gives you the option to shop from the comfort of you own home & get the items you love. I have seen such great deals on healthy products that I use regularly.

If you are interested in giving Thrive a try here is a 25% off coupon to get started! Enjoy! Let me know if you have any issues or questions!
Shop this post:

I always love to hear from you. Be sure to leave a comment or reach out on Instagram, Facebook or follow me on pinterest.