Spicy Chicken and Hominy Mexican Soup Recipe

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 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
• cup chopped cilantro

Directions

Step 1: Heat the olive oil in a large pot over medium-high heat.

Step 2: Add the chicken, onion, chipotle peppers, garlic, and garlic salt to the pot. Cook, stirring frequently, until the chicken is lightly browned and the onion is softened, about 5 to 8 minutes.

Step 3: Stir in the enchilada sauce, hominy, diced tomatoes, black beans, and water. Mix well to combine.

Step 4: Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Stir everything together.

Step 5: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer, stirring occasionally, for about 40 minutes until the flavors are well combined.

Step 6: Before serving, garnish the stew with freshly chopped cilantro.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.