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
Why You'll Love Making This
This soup is a flavorful blend of tender chicken, hearty hominy, and spicy peppers. It offers a comforting warmth with a touch of heat, perfect for chilly days or when you want something satisfying and bold. The combination of ingredients also provides a great balance of protein and fiber.
Tips To Improve This Recipe
- Use fresh chilies if possible for the best flavor and heat.
- Simmer the soup gently to keep the chicken tender and juicy.
- Taste and adjust the seasoning as you cook to balance the spice and saltiness.
- Simmer the soup gently to keep the chicken tender and juicy.
- Taste and adjust the seasoning as you cook to balance the spice and saltiness.
Directions
Warm some oil in a big pot over medium-high heat. Toss in the chicken, onion, chipotle peppers, garlic, and a pinch of garlic salt. Cook everything, stirring now and then, until the chicken is lightly browned and the onions have softened, which should take about 5 to 8 minutes. Next, pour in the enchilada sauce along with the hominy, tomatoes, black beans, and water. Add the chili powder, cumin, oregano, cayenne, salt, and pepper, then give it a good stir. Bring the soup up to a gentle boil, then lower the heat, cover the pot, and let it simmer for around 40 minutes so all the flavors can meld together. When it’s ready, sprinkle some fresh cilantro on top before serving.
Perfect Side Pairings
Serve the soup hot with a squeeze of fresh lime and a sprinkle of chopped cilantro. It pairs well with warm corn tortillas or crusty bread. Add avocado slices or a dollop of sour cream to mellow the spice if desired.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the texture of the chicken and hominy. This soup also freezes well; thaw overnight in the fridge before warming.
