This homemade Clam Chowder recipe is thick and creamy and loaded with delicious clams, veggies and potatoes. Pair it with a bread bowls and it’s easily one of my favorite soups!

Looking for more soup recipes? Try my Chicken Noodle Soup, Corn Chowder, or Creamy Zuppa Toscana!

What I love about this chowder:

• Restaurant Quality: I kid-not that this Clam Chowder is better than I’ve had at most restaurants, and it’s much healthier and less expensive made from home.
• Comfort Meal: It’s the coziest meal on a cold day, especially served with a slice of artisan bread, or inside a bread bowl.
• Make Ahead – I love that I can make the entire thing in the morning and heat it up for dinnertime. It makes great leftovers, too.

How to make Clam Chowder:

Drain Clams, adding juice from the cans to a large stock pot. Set clams aside.

Cook Potatoes: Add chicken broth and diced potatoes to the pot. Bring to a simmer, add bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.

Sauté Veggies: In a separate skillet, heat butter and olive oil over medium heat until the butter is melted. Add onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.

Thicken: Stir in flour and cook for 30 seconds. Gradually stir in milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes. 

Combine creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

Serve this easy clam chowder recipe in a homemade bread bowl or with a slice of artisan bread and a fresh salad. Enjoy!

Make Ahead and Freezing Instructions:

To Make Ahead: The vegetables can all be chopped ahead of time to make dinner time even quicker, or make the entire creamy clam chowder ahead of time and store in refrigerator until ready to eat.

To Freeze: I generally do not freeze soups with potatoes in them because the potatoes can get soft and mushy (however, some people don’t mind). Creamy soups can also have a slightly different texture once thawed.

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Clam Chowder

This homemade Clam Chowder recipe is thick and creamy and loaded with delicious clams, veggies and potatoes.

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 337kcal

Author Lauren Allen

Cost 15

Ingredients

• 4 6.5 ounce cans chopped clams
• 1 cup low-sodium chicken broth
• 1 1/2 pounds Russet potatoes , peeled and diced (about 3 medium potatoes)
• 3 bay leaves
• 4 Tablespoons butter
• 2 Tablespoons olive oil
• 1 medium yellow onion
• 3 ribs celery (about 1 cup), diced
• 1/2 red bell pepper , diced
• 1/2 green bell pepper , diced
• 2 cloves garlic , finely minced
• 1/2 cup all-purpose flour
• 1 cup milk
• 1 cup half and half
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 Tablespoon red wine vinegar

US Customary – Metric

Instructions

• Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
• Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
• While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
• Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes.
• Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

Video

Notes

Make Ahead Instructions: The vegetables can all be chopped ahead of time to make dinner time even quicker, or make the entire soup ahead of time and store in refrigerator until ready to eat.

Freezing Instructions: I generally do not freeze soups with potatoes in them because the potatoes can get soft and mushy (however, some people don’t mind). Creamy soups can also have a slightly different texture once thawed.

Nutrition

Calories: 337kcal | Carbohydrates: 36g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 524mg | Potassium: 759mg | Fiber: 3g | Sugar: 6g | Vitamin A: 887IU | Vitamin C: 30mg | Calcium: 131mg | Iron: 2mg

I originally shared this recipe November 2018. Updated October 2021 and October 2023.

This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. This one-pot meal can also be made in the Crock Pot or Instant Pot.

Looking for more soup recipes? Try my Classic Homemade Chili, Creamy Tortellini Soup, Creamy Zuppa Toscana, or Chicken and Dumplings.

What I love about this soup:

• One-Pot Meal: Is there anything better? No mess, just an easy recipe with an even easier clean-up.
• Simple Ingredients: You probably already have everything on hand, and only need 5 minutes to prep the best taco soup recipe.
• Instant Pot and Slow Cooker cooking methods are included in the recipe notes, making this meal even easier.

How to Make Taco Soup:

Brown Beef: In a large pot, brown the beef, breaking it into small pieces as it browns.

Simmer: Add beans, diced green chilies, crushed tomatoes, corn, chicken broth, and spices. Bring this mixture to a boil, then reduce the heat to simmer and let it cook for about 20 minutes.

Serve traditional taco soup with desired toppings like avocado, cheese, tomatoes, sour cream, or tortilla chips.

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Taco Soup

This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. Bonus that it's a one-pot meal and you could also make it in the Crock Pot or Instant Pot.

Course Main Course, Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 516kcal

Author Lauren Allen

Cost 7

Equipment

• Meat Chopper

Ingredients

• 1 pound lean ground beef (or ground turkey)
• 4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 28 ounce can crushed tomatoes undrained
• 4 ounce can diced green chiles
• 15 ounce can kidney beans rinsed and drained
• 15 ounce can black beans , rinsed and drained
• 17 ounce can corn , drained
• 2 cups low-sodium beef broth

Topping Suggestions:

• Tortilla chips, or fritos
• sour cream
• shredded cheese
• green onions , chopped
• avocado , chopped
• hot sauce
• fresh cilantro

US Customary – Metric

Instructions

• Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
• Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.

Video

Notes

(Nutritional label does not include toppings)

Storage Instructions: leftovers will keep in the fridge for 4-5 days. 

Freezing Instructions: Store in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge and simmer on the stove until warm. 

Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked.  Remove grease. Add remaining ingredients and add one extra cup of broth.  Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.

Crock Pot Taco Soup: Brown ground beef on the stove. Add the cooked ground beef and remaining ingredients to the slow cooker.  Cook on low for 4-6 hours. Serve with your favorite toppings.

Vegetarian Taco Soup: Leave the meat out and add extra beans.

Chicken Taco Soup: Use cooked shredded chicken in place of ground beef.

Spices: One packet of taco seasoning can replace the dry spices listed.

Nutrition

Calories: 516kcal | Carbohydrates: 62g | Protein: 36g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1541mg | Potassium: 1727mg | Fiber: 18g | Sugar: 12g | Vitamin A: 762IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 9mg

I originally shared this recipe September 2017. Updated November 2019, September 2021 and October 2023.

Our favorite Classic Chili recipe win’s awards every year, is easy to make, and loaded with meat, beans, and the perfect blend of chili seasonings. You can make it on the stove or slow cooker and leftovers freeze wonderfully.

What I love about this Chili recipe:

• Award Winning: A quick, traditional chili recipe with meat and beans is something everyone should have in their recipe box. Every year readers reach out excited to report that this recipe won their chili cook-off!
• Adaptable: Feel free to jazz it up by adding bacon or extra sautéed veggies. To make it vegetarian, omit the meat and add extra beans. Or, try my Turkey Chili, or Spicy Chili.
• Many ways to serve it: We always adore chili as it’s own main dish with a side of cornbread, but I also love it served over Baked Potatoes, Cornbread Waffles, chili dogs, Stuffed Spaghetti Squash, Nachos, or French Fries to make Chili Fries.

How to Make this Classic Chili Recipe:

Brown Meat: Cook the onions in olive oil for about 5 minutes until they are tender and start to get a little bit golden and caramelized. Add the ground beef and sausage and cook until browned, breaking it apart. Remove grease.

Add Remaining Ingredients: Add the vinegar and cook for 1 minute. Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne.

Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally.

Serve this quick chili recipe in bowls with a dollop of sour cream and a sprinkle of cheese on top. I love serving chili with cornbread, biscuits, or a green salad.

Recipe Variations:

• Add Bacon: cooked bacon would add a fun flavor twist.
• More Veggies: Chopped, sautéed bell pepper and celery, or even cooked cubes of butternut squash, or pumpkin would all be delicious.
• Meatless: Leave out the ground beef and sausage and double the amount of beans called for.
• Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy Chili recipe!
• Crockpot Chili: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.
• Instant Pot Chili: Turn Instant Pot to sauté and brown the onion and meats. Discard the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.   

Make Ahead and Freezing Instructions:

To Make Ahead: Leftover chili will keep well stored in an airtight container in the fridge for 3-5 days. Heat on the stove until hot before serving with your favorite toppings.

To Freeze: Freeze chili for up to 3 months, in a freezer-safe bag or container. Thaw overnight in the refrigerator and then rewarm on the stove or in microwave.

Side Dish Ideas:

• Homemade Cornbread
• Cheese Crisps or Quesadillas
• Green Salad
• Potato Skins

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Easy Homemade Chili

Our favorite Classic Chili recipe is easy to make, loaded with meat and beans wins chili cook-off awards every year! You can make it on the stove or slow cooker and the leftovers freeze wonderfully.

Course Main Course, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8

Calories 587kcal

Author Lauren Allen

Cost 5

Equipment

• Meat Chopper

Ingredients

• 1 Tablespoon olive oil
• 1 large onion , diced
• 2 pounds lean ground beef
• 1 pound pork sausage
• 1/4 cup red wine vinegar
• 14.5 ounce can diced tomatoes , petite, undrained
• 4 cups tomato juice*
• 1 cup ketchup
• 2 15 ounce cans pinto beans , undrained
• 1 16 ounce can kidney beans , undrained
• 1 Tablespoon light brown sugar
• 3 Tablespoons chili powder
• ¾ teaspoon garlic salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper (or more if you want it spicier)
• shredded cheddar cheese , optional
• sour cream , optional

US Customary – Metric

Instructions

• Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
• Add the ground beef and sausage to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned. Drain any grease.
• Add the vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne.
• Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally, until thickened.
• Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top.

Video

Notes

Tomato Juice: I usually buy a 46 ounce can and use the extra in a veggie/fruit smoothie or save it for another soup. A tomato juice substitute for this recipe is 2 cups tomato sauce mixed with 2 cups of water.

Meatless Chili: Omit the meat and add double the beans.

Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy chili recipe!

Slow Cooker: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.

Instant Pot: Turn Instant Pot to sauté and brown the onion and meats. Drain the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.   

Freezing Instructions: Freeze chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop for 20-30 minutes.

Nutrition

Calories: 587kcal | Carbohydrates: 33g | Protein: 37g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 996mg | Potassium: 1260mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1846IU | Vitamin C: 30mg | Calcium: 89mg | Iron: 7mg

I originally shared this recipe August 2019. Updated October 2021 and September 2023.

 This hugely popular and easy Zuppa Toscana soup recipe is made with sausage, potatoes, kale, bacon and cream. It’s always a crowd pleaser!

Do you love soup recipes as much as I do? Try my Chicken Tortilla Soup, Creamy Tortellini Soup, Chicken and Dumplings, or Beef Noodle Soup!

We can thank the American restaurant Olive Garden for the namesake of this Zuppa Toscana recipe, which translates to “Tuscan Soup”. As usual, the homemade version is fantastic, healthier than what you’d find at a restaurant, and seriously EASY to make!

How to Make Zuppa Toscana:

Brown Sausage: Cook and stir it until it’s nice and brown and crumbled into pieces.

Add Vegetables: Toss in chopped onion, minced garlic, and chopped potato to the pot then add chicken broth and water. Cook until the potatoes are fork tender.

Finish It: Add some cream, cooked bacon, and chopped kale. Season it to your liking with some salt and pepper, then crushed red pepper flakes (if you like a little bit of heat). Serve the Zuppa soup with homemade artisan bread.

Make Ahead and Freezing Instructions:

To Make Ahead: Homemade Zuppa Toscana soup can be made 1-3 days ahead of time, stored in the fridge.

To Freeze: Make the soup according to instructions but don’t add the cream and don’t cook the potatoes until tender. Allow soup to cool, then store in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove, cooking potatoes until tender, and then stir in cream.

More Popular soup recipes:

• Spicy Chicken Soup 
• Chicken Noodle Soup
• Taco Soup
• Roasted Tomato Basil Soup
• French Onion Soup
• Chile Verde Soup

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Creamy Zuppa Toscana

 This hugely popular and easy Zuppa Toscana soup recipe is made with sausage, potatoes, kale, bacon and cream. It's always a crowd pleaser!

Course Main Course, Soup

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 460kcal

Author Lauren Allen

Cost 8

Ingredients

• 1 pound hot ground Italian sausage
• 1 large onion , chopped
• 3 cloves garlic , minced
• 2 large Russet potatoes , or gold potatoes, peeled, quartered, and then chopped in ¼ inch slices
• 5 slices bacon , cooked and crumbled
• 4 1/2 cups low-sodium chicken broth
• 1 cups water
• 3 cups chopped kale (ribs/stems removed)
• 1 1/2 cups heavy whipping cream
• salt and freshly ground black pepper to taste
• crushed red pepper flakes to taste, if desired

US Customary – Metric

Instructions

• In a large soup pot over medium-high heat, Add the ground sausage and cook, breaking it into small pieces as it cooks, until browned. Remove some of the grease and move sausage to one side of the pan.
• Add chopped onions, garlic, and potatoes and sauté for a few minutes. Pour in chicken broth and water and allow mixture to come to a boil.
• Reduce heat to medium low and cook until potatoes are fork tender, about 8-10 minutes.
• Stir in the bacon, chopped kale, and cream. Season with salt and pepper and crushed red pepper flakes, if using. Cook for 2-3 more minutes or until warmed through.
• Serve with homemade Olive Garden Breadsticks.

Video

Notes

Kale: You could also use spinach.

Slow Cooker Instructions: Sauté ground sausage, onion, garlic and potatoes in a pan, then add to the slow cooker with water and broth. Cook on LOW for 5 hours or HIGH for 3, or until potatoes are tender. Stir in cream and season to taste.

Instant Pot: Use the Instant Pot to sauté the sausage, onion, garlic and potatoes on sauté setting. Turn pot off and add water and broth. Cook on High pressure for 4 minutes, with a 10 minute natural release. Stir in kale and cream. Season to taste with salt and pepper.

Make Ahead Instructions: The entire soup can be made 1-3 days ahead of time, stored in the fridge.

Freezing Instructions: To freeze Zuppa Toscana, make the soup according to instructions but don’t add the cream and don’t cook the potatoes until tender. Allow soup to cool, then store in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove, cooking potatoes until tender, and then stir in cream.

Nutrition

Calories: 460kcal | Carbohydrates: 31g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 615mg | Potassium: 1092mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3619IU | Vitamin C: 42mg | Calcium: 189mg | Iron: 3mg

Recipe adapted from Food.com.

I originally shared this recipe October 2017. Updated September 2020 and September 2023.

This Mexican POZOLE recipe is a brothy, hearty soup built on a base of hominy and tender pork or chicken, flavored with a homemade red chile sauce and garnished with shredded cabbage and thinly sliced radishes. It’s also known as Pozole Rojo.

Check out more Mexican recipes like Pozole Verde, Chile Colorado, Mole Enchiladas, and Carne Asada Tacos.

Talk about Mexican soul food; you can’t get more quintessential than Pozole! This is a Mesoamerican dish and was an Aztec favorite long before Columbus ever sailed the ocean blue. There are even restaurants specializing in it, called pozolerías! It was one of the first real Mexican dishes I fell in love with while living in Puebla, Mexico. Various cooks in Mexico shared their methods with me, and this is my version, created using the ingredients I’m able to find at my local grocery store. Everyone makes it their own by sprinkling on their favorite crunchy, fresh and aromatic toppings before digging into this steamy bowl of yumminess.

About the Ingredients:

• Pork shoulder or butt roast. I usually buy a couple pounds extra to compensate for the all the fat I trim off. Traditional pozole also includes pork bones (neck bones, ham hocks, or foot bones). These are very inexpensive and add great flavor to the broth!
• Aromatics: Garlic cloves divided and a yellow onion quartered (these will be used to flavor the broth then removed).
• Spices: Bay leaves, oregano, ground cumin.
• Chiles: Gaujillo, ancho and, for extra heat, chile de árbol. Dried chiles can be found in the Mexican aisle or online. OR cheat by subbing one 28-ounce can of Las Palmas Red Chile Sauce in place of the chilies and tomato sauce. Prepping the chiles: To keep from accidentally setting your face on fire, put on gloves! For dried chilies, rehydrate by soaking in boiling water for 15 minutes. For fresh or re-hydrated chilies, chop off the head, slit up one side and remove the seeds. If skin is separating (especially with dried) scrape out the pulp with a spoon and discard the skin.
• The Broth Base: Better Than Bouillon chicken flavor, or chicken bouillon granules and tomato sauce.
• Canned white hominy.

Pozole Toppings:

• Thinly shredded cabbage
• Diced yellow or white onion
• Cilantro
• Lime wedges
• Avocado (optional)
• A few thinly sliced radishes (optional)
• Warm corn or flour tortillas, for serving

How to make Pozole:

Trim and cube the pork.

Make Broth: In a stockpot, bring pork and water to a boil. Skim off any foam that rises to the top and then add onion, garlic, bay leaves, salt and chicken bouillon. Simmer for 1 ½ hours.

Meanwhile, boil chilies (deseeded and deveined) in a saucepan with water for 15 minutes and set aside.

Blend the chilies and a few cloves of garlic in a little of the chilie’s cooking water.

Empty the chili saucepan, add a little oil and strain chili mixture back into pan. Simmer for 10 minutes.

From stockpot, strain out aromatics (bay leaves, onion, garlic cloves, and neck bones if used).

Add remaining ingredients to stockpot and simmer for 30 minutes. (Chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, hominy, plus salt and pepper to taste)

Ladle soup into bowls, apply toppings: Shredded cabbage, chopped onion, fresh cilantro, a squeeze of fresh lime juice, plus, optionally, avocado and thinly sliced radishes. Serve with warm tortillas. Also make sure to try my Pozole Verde!

Variations:

• Spice level: This pozole is pretty mild (my young kids eat it!) as the guajillo and ancho chilies are not very spicy. If you like more spice, add árbol chilies, or simply season your portion with crushed red pepper flakes or hot sauce at the end.
• Pork substitutes: You can make pozole with beef chuck roast and beef bouillon instead of pork and chicken bouillon. Or use bone-in chicken thighs, but only cook the chicken for about 30 minutes to an hour, until tender. (Chicken is typically used in Pozole Verde, and Pork is traditional for this pozole, Pozole Rojo).
• Instant Pot Pozole: Add pork, water, onion, garlic, bay leaf, salt and buollion to the instant pot and pressure cook for 20 minutes. Meanwhile, prepare the chile sauce according to instructions. Once timer is up on instant pot, strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Add chile sauce, remaining seasonings and hominy. Pressure cook for 10 more minutes.
• Slow Cooker Pozole: Cook broth in slow cooker on low for 6-7 hours. Strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Make and add red chile sauce, hominy and remaining ingredients and cook on low for 1-2 more hours. 

Make Ahead and Freezing Instructions:

To Make Ahead: Pozole can be made ahead and kept in the fridge for about a week. The toppings are best prepared fresh but the sliced radishes can be stored wrapped in moist paper towels or in water. Shredded cabbage can be kept from browning by tossing it thoroughly in lime juice.

To Freeze: Once cooled, pozole can be stored in freezer-friendly containers or freezer bags for several months. Remove as much air as possible to prevent freezer burn. Thaw in the fridge overnight, and warm over low heat.

If you love Latin-inspired recipes, be sure to try:

• Pozole Verde
• Argentine Empanadas
• Salvadorian Pupusas,
• Peruvian Arroz Chaufa
• Mexican Tamales

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Pozole

This Mexican POZOLE recipe is a hearty soup with hominy and tender pork in a mild red chile sauce, garnished with crunchy fresh toppings.

Course Main Course, Soup

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 401kcal

Author Lauren Allen

Cost 8

Equipment

• Blender
• Fine Mesh Strainer

Ingredients

• 5 lb pork shoulder or butt roast*
• 10 cloves garlic , divided
• 2 teaspoons salt
• 1 yellow onion , quartered
• 4 bay leaves
• 3 tablespoons better than bouillon chicken flavor , or chicken bouillon granules
• 6 dried gaujillo chiles*
• 6 dried ancho chiles*
• 1-3 dried chiles de arbol , optional, for spicier/hotter soup*
• 2 tablespoons oil
• 1 tablespoon oregano
• 1/2 teaspoon ground cumin
• 8 oz can tomato sauce
• 1 teaspoon white vinegar
• 2 25oz cans white hominy , drained and rinsed
• salt and pepper , to taste

For topping:

• Thinly shredded Cabbage (required)
• diced yellow or white onion (required)
• fresh cilantro (required)
• lime wedges (required)
• avocado (optional)
• A few thinly sliced radishes (optional)
• Warm corn or flour tortillas , for serving

US Customary – Metric

Instructions

• Cut pork roast into 1 inch cubes, trimming and discarding any big pieces of fat. Add to a large stock pot with enough water to cover the meat by around 2 inches (8-10 cups water). Bring pot to a boil. Skim off any foam that rises to the surface.
  
• Add to the pot one quartered onion, 5 whole garlic cloves, bay leaves, 2 teaspoons salt and chicken bouillon and simmer for 1 ½ hours.
• Meanwhile, remove seeds and veins from chilies and add to a small pot with enough water to cover them. Bring to a boil and boil for 15 minutes. Remove from heat.
• Use a slotted spoon to spoon the chilies into a blender. Add 1 cup liquid rom the saucepan that boiled them, along with 5 peeled garlic cloves. Blend well until smooth.
  
• Discard any remaining water from the small saucepan that cooked the chilies. Add 2 tablespoons oil to it over medium heat. Pour the blended chilies mixture through a fine mesh strainer into the pot and cook for 10 minutes over medium low heat, stirring often.
  
• From the stockpot with the meat, remove bay leaves, onion, garlic cloves, and neck bones (if used). Pour in the chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, and hominy. Season with salt and pepper to taste. Bring to a slow boil and then simmer for 30 minutes, or until pork is very tender.
  
• Taste and adjust seasonings (add more salt, chicken bouillon paste or oregano, to taste).
• The toppings added really make or break the soups end result! Ladle soup into bowl and top with a handful of shredded cabbage, chopped onion, fresh cilantro, and a squeeze of fresh lime juice. You could also top with avocado and thinly sliced radishes. Serve with a tortilla on the side.
  

Video

Notes

Pork: I usually buy closer to an 8lb roast because I end up cutting so much fat off it. Traditional pozole also includes pork bones cooked with the meat in the stock (i.e. pig neck, hock, or feet bones), which I highly recommend. The bones are very inexpensive and add great flavor to the broth. Discard them at the same time that you discard the onion and bay leaves.

Pork Substitutes: You can make pozole with beef chuck roast and beef bouillon instead of pork and chicken bouillon. Or use bone-in chicken thighs, but only cook the chicken for about 30 minutes to an hour, until tender. (Chicken is typically used in Pozole Verde, and Pork is traditional for Pozole Rojo).

Chilies: you can find the dried chilies in the Mexican aisle at the grocery store or online. OR, for a “cheater” version, skip the step of boiling and blending the chilies and substitute one 28 ounce can Las Palmas Red Chile Sauce (NOT enchilada sauce!), in place of the chilies and tomato sauce.

Spice level: This soup is pretty mild in spice/heat, (my young kids eat it!) as the guajillo and ancho chilies are not very spicy. If you’d like to add more spice, add arbol chilies, or simply season with crushed red pepper flakes or hot sauce at the end.

Instant Pot Pozole: Add pork, water, onion, garlic, bay leaf, salt and buollion to the instant pot and pressure cook for 20 minutes. Meanwhile, prepare the chile sauce according to instructions. Once timer is up on instant pot, strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Add chile sauce, remaining seasonings and hominy. Pressure cook for 10 more minutes.

Slow Cooker Pozole: Cook broth in slow cooker on low for 6-7 hours. Strain the broth (discarding onion, bay leaf, etc) and return broth to the pot. Make and add red chile sauce, hominy and remaining ingredients and cook on low for 1-2 more hours. 

Make Ahead Instructions: Pozole can be made ahead and kept in the fridge for about a week. The toppings are best prepared fresh but the sliced radishes can be stored wrapped in moist paper towels or in water. Shredded cabbage can be kept from browning by tossing it thoroughly in lime juice.

Freezing Instructions: Once cooled, pozole can be stored in freezer-friendly containers or freezer bags for several months. Remove as much air as possible to prevent freezer burn. Thaw in the fridge overnight, and warm over low heat.

Nutrition

Calories: 401kcal | Carbohydrates: 25g | Protein: 38g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 898mg | Potassium: 1261mg | Fiber: 9g | Sugar: 14g | Vitamin A: 7814IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 5mg

I originally shared this recipe January 2021. Updated April 2023.

The best Chicken Tortilla Soup recipe is made with shredded chicken, black beans, corn, and diced tomatoes. It’s healthy, easy to throw together, and uses basic pantry ingredients.

Want more soup recipes? Try my Potato Leek Soup, Creamy Tortellini Soup, Chicken and Dumplings, or Pozole Verde!

Why we love this Chicken Tortilla Soup:

• Quick – Ready to enjoy in just 30 minutes! The perfect cozy weeknight meal!
• Stove, Slow Cooker or Instant Pot – Make it quick on the stove or instant pot, or let it simmer four hours in the slow cooker.
• Crowd-Pleasing – Everyone loves a hot bowl of Chicken Tortilla Soup, and everyone has fun adding their own toppings! Try serving it in a homemade bread bowl!

How to Make Chicken Tortilla Soup:

Sauté Veggies: Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic, and sauté for 3-5 minutes until the onion starts to soften.

Add Broth and Seasonings: Add chicken broth and diced tomatoes chili powder, cumin, paprika, oregano, black beans and season with salt and pepper to taste. Bring soup to a simmer and cook for 15-20 minutes.

Cook Chicken: Cut chicken into a few pieces and add to the pot. Cook for 7-10 more minutes, until the chicken is cooked through.

Shred Chicken: Remove chicken and shred with forks. Return to the pot along with the corn and lime juice.

Serve this easy chicken tortilla soup topped with fresh cilantro, shredded cheese, sour cream, avocado.

Slow Cooker and Instant Pot Instructions:

Slow Cooker:

• After sautéing the vegetables in step 1, add them to the slow cooker along with the chicken broth, diced tomatoes, chilies, spices, chicken breasts and black beans.  Season with salt and pepper to taste.
• Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
• Remove chicken and shred with forks. Return to the soup along with corn and lime juice. Serve with desired toppings.

Instant Pot Instructions:

• Heat the Instant Pot to Sauté and add oil. Sauté the vegetables and garlic. Turn the pot off.
• Add chicken broth, diced tomatoes, chilies, spices, chicken breasts and black beans. Season with salt and pepper to taste.
• Secure the lid and cook on high pressure for 7 minutes. Allow the pressure to naturally release for 10 minutes before using quick release for the remaining pressure.
• Remove chicken and shred with forks. Return to the soup along with corn and lime juice. Serve with desired toppings.

Recipe Variations:

This recipe is really forgiving, so substitute things you have on hand, rather than going to the store for a missing ingredient.

• Beans: you can use any kind but pinto beans and garbanzo beans would be great substitutes for black beans in this recipe.
• Bell peppers: use any color, or add other vegetables like chopped zucchini, or even sweet potatoes.
• Diced Tomatoes: Use 2 cups of fresh chopped tomatoes in place of the 14.5 ounce can of diced tomatoes.
• Chicken broth: substitute vegetable broth.
• Corn: fresh or frozen corn will work.
• Vegetarian: Replace the chicken broth with vegetable broth, leave out the chicken and add extra vegetables instead, like more bell peppers, chopped zucchini and sweet potatoes.
• To Thicken the Soup: I enjoy chicken tortilla soup with a thin broth base, but many people enjoy it as a creamy chicken tortilla soup with a thicker texture. Add a few chopped up corn tortillas, or a spoonful of corn flour to thicken the soup and give it great flavor.

Print

Chicken Tortilla Soup

The best Chicken Tortilla Soup recipe is made with shredded chicken, black beans, corn, and diced tomatoes. It's healthy, easy to throw together, and uses basic pantry ingredients.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 318kcal

Author Lauren Allen

Cost 10

Ingredients

• 1 teaspoon olive oil
• 1 bell pepper seeded, diced (any color)
• 1 yellow onion , diced
• 4 cloves garlic , minced
• 14.5 ounce can diced tomatoes
• 4 ounce can diced green chilies , mild
• 5 cups low-sodium chicken broth
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1 teaspoon dried oregano leaves
• salt and freshly ground black pepper , to taste
• 15 ounce can black beans , drained and rinsed
• 1 pound boneless skinless chicken breasts
• 1 cups frozen corn
• 1 Tablespoon fresh lime juice
• 1/4 cup fresh cilantro , chopped

Topping Ideas:

• fresh cilantro, shredded cheese, sour cream, avocados, limes, tortilla chips

US Customary – Metric

Instructions

• Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic, and saute for 3-5 minutes until the onion starts to soften.
• Add chicken broth and diced tomatoes, green chilies, chili powder, cumin, paprika, oregano, black beans, and season with salt and pepper to taste. Bring soup to a simmer and cook for 15-20 minutes.
• Cut chicken into a few pieces and add to the pot. Cook for 7-10 more minutes, until the chicken is cooked through. (Or sub cooked rotisserie chicken, adding it in the next step).
• Remove chicken and shred with forks. Return to the pot along with the corn and lime juice.
• Serve with desired toppings, like fresh cilantro, shredded cheese, sour cream, avocado.

Video

Notes

To Use Cooked Rotisserie Chicken: Add it at near the eed, when you add the corn.

Slow Cooker Instructions: After sautéing the vegetables in step 1, add them to the slow cooker along with the chicken broth, diced tomatoes, chilies, spices, chicken breasts and black beans.  Season with salt and pepper to taste. Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Remove chicken and shred with forks. Return to the soup along with corn and lime juice.  Serve with desired toppings.

Instant Pot Instructions: Heat Instant Pot to Sauté and add oil. Sauté the vegetables and garlic. Turn the pot off. Add chicken broth, diced tomatoes, chilies, spices, chicken breasts and black beans. Season with salt and pepper to taste. Secure the lid and cook on high pressure for 7 minutes. Allow the pressure to naturally release for 10 minutes before using quick release for the remaining pressure. Remove chicken and shred with forks. Return to the soup along with corn and lime juice. Serve with desired toppings.

Variations:

• Beans: you can use any kind but pinto beans and garbanzo beans would be great substitutes for black beans in this recipe.
• Bell peppers: use any color, or add another vegetable instead, like chopped zucchini, or even sweet potatoes.
• Diced Tomatoes: Use 2 cups of fresh chopped tomatoes in place of the 14.5 ounce can of diced tomatoes.
• Chicken broth: substitute vegetable broth.
• Corn: fresh or frozen corn will work.
• Vegetarian: Replace the chicken broth with vegetable broth, leave out the chicken and add extra vegetables instead, like more bell peppers, chopped zucchini and sweet potatoes.

To Thicken the Soup: I enjoy chicken tortilla soup with a thin broth base, but many people enjoy it with a thicker texture. Add a few chopped up corn tortillas, or a spoonful of corn flour to thicken the soup and give it great flavor.

 

Nutrition

Calories: 318kcal | Carbohydrates: 34g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 442mg | Potassium: 908mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1539IU | Vitamin C: 49mg | Calcium: 108mg | Iron: 5mg

I originally shared this recipe January 2015. Updated September 2019 and February 2023.