Mexican Soup with Spicy Chicken and Hominy

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

Step 1

Gently heat some oil in a large pot over medium-high heat. Toss in the chicken, onion, chipotle peppers, garlic, and a pinch of garlic salt. Cook everything together, stirring now and then, until the chicken is lightly browned, about 5 to 8 minutes.

Step 2

Add the enchilada sauce, hominy, tomatoes, black beans, and water to the pot. Sprinkle in the chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Give it all a good stir to combine.

Step 3

Bring the soup up to a gentle boil, then lower the heat, cover the pot, and let it simmer for around 40 minutes so the flavors have time to meld beautifully.

Step 4

When it’s ready, ladle the soup into bowls and garnish with fresh cilantro before serving.