Description
Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4