Name: Hominy and Green Chile Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: 8 slices, cooked chopped bacon; 1 yellow onion, finely chopped; 3 15.5 ounce cans yellow hominy; 3 to 4 cups chicken broth; ⅓ to ½ cup Sour cream; 2 4 oz cans chopped green chilies; 1 - 2 cups shredded cheddar cheese; Shredded cheddar to garnish

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Hominy dates back to ancient Native American traditions. By soaking dried corn in a mixture of ash and water, they made it more digestible and nutrient rich. This process led to the creation of masa, tortillas, tamales, and pozole. It was a sacred food, used in feasts, healing, and daily meals long before cowboys hit the trail.

Even if you think you do not like hominy, this soup might just change your mind. It is rich, savory, and full of bold Southwestern flavor.

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If you're here because you're watching our Fall Soups video on YouTube, you've come to the right place! This recipe page is for Hominy & Green Chile Soup. To jump to the other recipes, click below.

Lasagna Soup

Butternut Squash Soup

How to Make Hominy & Green Chile Soup

Start by browning some bacon, then add diced onion. Pour in yellow hominy straight from the can, liquid and all. Add chicken broth and let it simmer. Stir in green chilies, then fold in sour cream and shredded cheese for a creamy finish.

Toppings to Try

Sliced avocado with lime juice, a sprinkle of red pepper flakes, or a handful of crunchy tortilla chips are all great options.

Three fall soups - butternut squash, hominy and green chile, and lasagna soup.

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Hominy and Green Chile Soup

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Author:

Cowboy Kent Rollins

Servings

Prep Time

5 minutes

Cook Time

20 minutes

Hominy and Green Chile Soup is the perfect soup for fall!

Cook Mode

Ingredients

8 slices, cooked chopped bacon
1 yellow onion, finely chopped 
3 15.5 ounce cans yellow hominy
3 to 4 cups chicken broth
⅓ to ½ cup Sour cream
2 4 oz cans chopped green chilies
1 - 2 cups shredded cheddar cheese
Shredded cheddar to garnish

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Directions

In a soup pot, fry the bacon until half done then add the bacon and the onion and cook until the bacon is brown and the onion is tender.
Stir in the hominy and 3 cups of the chicken broth. Bring to a low boil for about 10 minutes, or until the hominy softens.
Stir in the green chilies, sour cream and cheese. Reduce the heat to  low and continue cooking for about 5 minutes, stirring frequently. You can add more chicken broth for more moisture, if desired. Taste and adjust ingredients as needed.
Serve warm garnished with tortilla strips, red pepper flakes or avocado and lime juice.