Spicy Chicken and Hominy Mexican Soup

Name: Spicy Chicken and Hominy Mexican Soup
Total time: 70
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 chicken breasts, cut into 1-inch pieces; 1 small onion, chopped; 2 chipotle peppers in adobo sauce, seeded and diced; 2 cloves garlic, minced; 1 pinch garlic salt, or to taste; 1 (32 ounce) can enchilada sauce; 2 (16 ounce) cans hominy; 1 (15 ounce) can diced tomatoes; 1 (15 ounce) can black beans, rinsed and drained; 1 ½ cups water; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 pinch cayenne pepper; salt and ground black pepper to taste; ¼ cup chopped cilantro

Recipe by HG Little Chef from allrecipes.com

1 Hr. 10 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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2 chicken breasts, cut into 1-inch pieces
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1 small onion, chopped
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2 chipotle peppers in adobo sauce, seeded and diced
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2 cloves garlic, minced
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1 pinch garlic salt, or to taste
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1 (32 ounce) can enchilada sauce
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2 (16 ounce) cans hominy
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1 (15 ounce) can diced tomatoes

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1 (15 ounce) can black beans, rinsed and drained
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1 ½ cups water
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2 tablespoons chili powder
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1 tablespoon ground cumin
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1 teaspoon dried oregano
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1 pinch cayenne pepper
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salt and ground black pepper to taste
•

¼ cup chopped cilantro

Instructions

Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.