Mexican Shredded Chicken Soup

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Description

A fantastically flavorful and slightly spicy Mexican soup made with shredded chicken and black beans. I usually make this in the morning and let it simmer all day to let the flavors blend. Optional toppings: avocado, tortilla chips, green onion, sour cream, and shredded cheese.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 (28 ounce) can diced tomatoes
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 (32 ounce) container chicken broth
  • 2 cups water
  • 2 (15 ounce) cans black beans, drained
  • 1 (15 ounce) can hominy
  • ½ pound shredded cooked chicken
  • ¼ cup chopped fresh cilantro
  • 1 medium jalapeno pepper, seeded and minced

Instructions

  1. Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent
  2. about 5 minutes.
  3. Add tomatoes
  4. chili powder
  5. cumin
  6. and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
  7. Add black beans
  8. hominy
  9. chicken
  10. cilantro
  11. and jalapeno pepper. Simmer until heated through
  12. at least 10 minutes.

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 8

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