Spicy Chicken and Hominy Mexican Soup recipe
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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
Nutrition Info
- 693.2 caloriescarbohydrate: 68.2 gcholesterol: 112 mgfat: 36.4 gfiber: 17.9 gprotein: 25.2 gsaturatedFat: 16.5 gservingSize: -sodium: 1308.6 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Spicy Chicken and Hominy Mexican Soup
Directions
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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.