Mexican Shredded Chicken Soup

A fantastically flavorful and slightly spicy Mexican soup made with shredded chicken and black beans. I usually make this in the morning and let it simmer all day to let the flavors blend. Optional toppings: avocado, tortilla chips, green onion, sour cream, and shredded cheese.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 223 Calories

Ingredients

• 2 cups water
• ¼ cup chopped fresh cilantro
• 1 cup chopped onion
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3 teaspoons chili powder
• 1 (28 ounce) can diced tomatoes
• 2 (15 ounce) cans black beans, drained
• 1 (32 ounce) container chicken broth
• 1 medium jalapeno pepper, seeded and minced
• 1 (15 ounce) can hominy
• ½ pound shredded cooked chicken

Recipe Instructions

Step 1

Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Step 2

Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.

Step 3

Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.