This soup is my favorite Chicken Tortilla ever. One way to make it much easier is to first make the Slow Cooker Cilantro Lime Chicken, then use the leftovers for this soup! The chicken is already shredded and seasoned for you, and tastes excellent in this soup. The hominy really adds texture and taste. I wasn't familiar with it before this, and now I'm a fan.

This is a pretty good basic soup. Try it; you'll like it. And, as with most soups, you can "improve" on it by tasting, then adding your own spice/ingredient preferences. However, if you are tentative about making soup, just go with the recipe as provided and eat it all up. Yum!

Great with Pheasant Meat

Not enough "kick". Really good after I added a can of enchilada sauce (hot), more Chile powder and some cumin.

So good! Family Fav!

Excellent and easy to make. It does make a huge batch though.

This soup is awesome- everyone loved it! The only changes I made were adding more chicken broth (with all the yummy garnishes it just seemed too thick) and adding jalapeno and hot sauce (the garnishes balanced out the "heat" very well). Thanks for sharing this recipe- I'm sure I will be making it regularly for many years to come.

Loved It!

Good starter recipe. I boiled the chicken and used the broth from the boiled Chicken instead of chicken stock. I added salt as well. There are a lot of ways you can make this soup to your liking. Thanks for the recipe. It's a good starting point for a quick and easy soup .

I have been making a double recipe of this, exactly as written, at least once a month for almost a year now. My husband loves it, and the leftovers freeze great!!! I freeze the leftovers in individual serving size containers, and he takes them for lunch to work almost every day. He gets a little tired of it every 3-4 weeks, but then after only one week of different lunches he asks for it again! Even with all my experience making this recipe, I have never felt a need to alter the recipe. However, since chicken breasts are so much more expensive than whole chickens and since when the meat is in a soup even my white-meat-loving husband can't tell the difference, I use a whole chicken when doubling the recipe. I make it easy by putting a 4-5 pound chicken in some water in the crockpot on low for about 6-8 hours (this also makes great broth for the soup!), then when the first ingredients are simmering I strain the fresh broth into the soup and I remove the bones and shred all the chicken to add to the soup. This is easy to do after slow-cooking, even if you're clueless about how to take apart whole chickens, because it's falling off the bones and the pieces don't matter because you're using all the meat anyway. Try this-- it's way cheaper than chicken breasts and the crockpot makes it easy.