Spicy Chicken and Hominy Mexican Soup
Soups, Stews and Chili Soup Chicken Soup
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.
Servings per recipe: 4
Calories per serving: 693
Preparation time: 20m
Total cooking time: 1h 10m
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 1/2 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
- 1/4 cup chopped cilantro
Directions:
- 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.
- 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.
Nutrion facts:
| Total Fat | 36.4g | 56% |
| Saturated Fat | 16.0g | |
| Cholesterol | 112mg | 37% |
| Sodium | 1309mg | 52% |
| Potassium | 1013mg | 28% |
| Total Carbohydrates | 68.2g | 22% |
| Dietary Fiber | 17.9g | 72% |
| Protein | 25.2g | 50% |
| Sugars | 8g | |
| Vitamin A | 3908IU | |
| Vitamin C | 35mg | |
| Calcium | 193mg | |
| Iron | 9mg | |
| Thiamin | 0mg | |
| Niacin | 9mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 118mg | |
| Folate | 94mcg |
