Chicken Tomatillo Soup with Hominy

Tomatillos add a touch of tartness and a pretty green color to a mild, spicy chicken soup with hominy. Ready to eat in minutes, top it with your favorite enchilada toppings. 

I asked my husband to go to Costco and pick up some groceries and grab something for dinner. He came home with ingredients to make a Lemon Cream Sauce, four cheese chicken raviolis, and a roasted chicken. We ate the ravioli with the cream sauce and pressure cooker steam carrots the first night, which left the roasted chicken for dinner the next night.

While he was at Costco, my Instant Pot was delivered! So of course I had to cook something with the chicken in the Instant Pot.  Luckily, I remembered a chicken tomatillo soup recipe in the Café Zupas Blogger’s Annual Cookbook that I’d been wanting to make.

The Instant Pot has a Soup setting that simmers soups at a slightly gentler temperature, so I used the soup setting adjusted to low for this soup since the ingredients were already all cooked.

I made several changes to the recipe besides changing it in to a pressure cooker recipe. I changed the spices and used canned tomatillos. If you want to use fresh tomatillos, you should saute them with the onion and garlic. Hominy is kernels of corn that have been soaked in lye. They’re a good source of fiber and help make this a hearty, filling and delicious soup.

Don’t skimp on the toppings. My husband wasn’t sure about topping soup with avocado, but loved it on this soup. Enjoy!

Chicken Tomatillo Soup with Hominy

Yield: 6-8 servings

Chicken Tomatillo Soup with Hominy


  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced or pressed
  • 1 can tomatillos
  • 1 teaspoon cumin
  • 3 cups chicken, cooked and diced
  • 3 14 ounce cans chicken broth
  • 1 16 ounce jar salsa verde
  • 1 15 ounce can yellow hominy, drained
  • 1 15 ounce can white hominy, drained
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste


  1. Select Sauté and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.
  2. Add the remaining ingredients. Lock lid in place, select High Pressure, 5 minutes cook time and press start. (You can also use the Soup setting in the Instant Pot adjust for less time.) It will take about 20 minutes to come to pressure because there is so much liquid.
  3. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.

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    Leave a Comment:

  1. Jennifer says

    I’ve made this delicious soup several times. After the second try, I swapped bottled salsa verde for mild, canned green chiles (Lucky carries it) and the result is spectacular and much “cleaner” and fresher tasting than using salsa verde with all the binders/thickeners.

    Brava! This soup is a winner!

    • Barbara Schieving says

      Thanks Jennifer – I’m glad you enjoy the soup. Thanks for sharing your suggestion. I’ll have to give it a try.

  2. Fran Bell says

    Barbara, how big is the can of tomatillos? I am not able to get them canned often. I don’t know why, the stores carry all kinds of other canned Mexican things. I can sometimes get them fresh but not always. I’ve even checked the Mexican stores locally without much success. And I love tomatillos. So I have looked for canned so as to always have them when I need them. Once I found the big 28 ounce but last time I looked I was only able to get 15 ounce cans. I make a green chili with pork that satisfies my craving for them but your soup sounds good too so I want to try it.

    • Barbara Schieving says

      You could really use either the 15 ounce or the 28 ounce in the soup. I used a 28 ounce can because that’s all the stores around here seem to carry. Winco in our area has the best selection, the others are hit and miss on tomatillos. It’s a great soup. I’m sure you’ll enjoy it.

  3. Wendy White says

    Barbara, this soup sounds amazing! Our family always enjoys a hearty soup on Christmas Eve and I’ve been searching for a new recipe for our special meal. Here it is the day before Christmas Eve and I do not own a pressure cooker (nor can I run out to buy one at this time). Do you have any suggestions how to adjust the directions for stove top or slow cooker? I’d be so grateful for your help…Merry Christmas.

  4. says

    I’m new to pressure cooking so I’m hoping you can explain why you would need to pre-cook the chicken. It’s cut into small bite-size pieces and it seems to me that it would cook perfectly in 5 minutes under high pressure and then slow release. Am I wrong?

    • Barbara Schieving says

      Hi Debbie – you’re right. I haven’t tried uncooked chicken in this recipe, but there isn’t any reason you couldn’t use it. I would probably brown the chicken before cooking the onion, but browning would just add more flavor and isn’t necessary.

      One of the reasons I used cooked chicken was because I’d recently done a post on Cooking Chicken for the Week in 22 minutes. Also, I believe the original recipe called for cooked chicken.

      Thanks for the great question! Please let me know if you give it a try.

  5. Aida Eliamen says

    Hi Barbara, i like your website very much and you have excellent recipes.
    I would love you to try this same chicken tomatillo soup with beef broth instead of chicken broth the taste is just incredibly wonderful.
    Enjoy and happy New Year
    Your Mexican friend

    • Barbara Schieving says

      Hi Aida – Thanks for the suggestion. I’d love to give it a try. Do you use chicken with the beef broth or beef instead?

      • Aida Eliamen says

        Hi Barbara, nice to hear from you so soon, thank you.
        I use chicken and beef either way or both together please try as many ways as you like for a change, they all taste incredible nice.( beef meat should be very soft cooked)
        I make my own beef broth very simple as a compliment to a lot of foods.
        I just pour 2 1/2 pounds of marrow bones with some meat in it, 1 complete medium onion, 1/2 of a head of garlic cloves, 5 allspice( fat pepper corns) and 3 bay leaves, salt and black pepper to taste cover all with cold water, let boil, take away the foam, close the pressure cooker lid and let cook for one hour,let cool by itself, open it and ready to enjoy.(Skim all the fat)
        Here in Mexico we make almost all foods with this kind of broth and we use a lot of different chilies to make hot soups, if you would like some of my own recipes please just tell me what would you like to eat tomorrow ? and i will send them to you, I am not a chef but a little professional, some times I use to make banquets just for my children’s Wedding commitments or some parties for up to 200 people,normal gourmet Mexican and International food and Kosher too.
        Not any more for now until my grandchildren will be 13 years old they are triplets and they have now 10 years. The older one is 25 but it is a boy so who knows when he will get married.
        Anything you like please don’t hesitate to ask for.
        It will be a pleasure to help you with some delights that i make, the only bath thing is I do not have measures you understand me, I’m an older woman raised from European parents and lived all my life in Mexico City.
        Waiting to hear from you soon and from your fans also if i can help with some tips for your pressure pot as i use it every day.

        • Barbara Schieving says

          Thank you for the recipe. I have yet to make beef broth, and hope to try it soon. Wow triplets that’s so exciting. Sounds like you have had a wonderful life. I would very much like for you to share a recipe(s) with me and my readers. Do you have a favorite that you would like to share?

    • Barbara Schieving says

      I didn’t think hubs was such a picky eater, because I use to be such a picky eater. Now I’m the more adventurous one. lol