Spicy Chicken and Hominy Mexican Soup

Ingredients

1 tablespoon olive oil

2chicken breasts, cut into 1-inch pieces

1 small onion, chopped

2chipotle 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

Directions

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.

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