Mexican chicken soup with hominy and barley

Nothing soothes the soul like chicken soup, no matter what country or culture you identify with. My version of Mexican chicken soup includes hominy and barley for a unique spin on this typical dish.

This post is part of a compensated campaign with Teasdale Foods. All opinions and the recipe here are my own.

Make this hearty Mexican chicken soup with carrots, onion, Mexican oregano, chayote, hominy, barley and finish the flavor with lime juice and chile powder! Recipe via

RELATED RECIPE: Slow-cooker pozole rojo

My suegro loves the sopa de pollo from this place in Mexico City called el Ricón de la Lechuza, which has been around since 1971. What makes La Lechuza’s chicken soup different than most others is that in addition to the traditional homemade broth, carrots and celery, barley (called “cebada” in Spanish) lends a unique texture and adds to the nutritional profile of the dish.


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Sopa de frijol negro con chipotle

Check out this fantastic and hearty black bean and chipotle chile soup I made this week. There are three reasons I love this recipe: First, you can make it in the blender—so it’s very easy to clean up afterward. Second, the whole recipe from prep to bowl can be made in 15 minutes or less! And last but not least, this recipe is very healthy—it’s low-fat and high in fiber. It makes a great first course if you divide into smaller portions, or with a little bolillo roll and butter, it can make an excellent and filling lunch or dinner.

black bean chipotle soup… 

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