Recipe of the Day
Spicy Chicken And Hominy Mexican Soup
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
Step 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.
Step 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.
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