Spicy Chicken and Hominy Mexican Soup

Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 693 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.