Ultimate Spicy Mexican Chicken Soup with Hominy

Ingredients

• 1. Drizzle olive oil generously in a pan.
• 2. Tender chicken breasts, diced into bite-sized chunks, ready for cooking.
• 3. Finely chop a petite onion for added flavor.
• 4. Deseed and finely dice two chipotle peppers in adobo sauce.
• 5. Mince two garlic cloves for that aromatic touch.
• 6. Season with a hint of garlic salt to elevate the taste.
• 7. Pour in a can of enchilada sauce, approximately 32 ounces.
• 8. Add in two cans of hominy, each about 16 ounces.
• 9. Include a can of diced tomatoes, around 15 ounces in size.
• 10. Prepare black beans by rinsing and draining one can, 15 ounces.
• 11. Measure out 1 ½ cups of water to balance the flavors.
• 12. Sprinkle in two tablespoons of chili powder for a kick.
• 13. Incorporate ground cumin, about a tablespoon, for depth of flavor.
• 14. Enhance with dried oregano, approximately a teaspoon.
• 15. For a subtle heat, a pinch of cayenne pepper should suffice.
• 16. Season with salt and black pepper to your liking.
• 17. Finish with a generous sprinkle of freshly chopped cilantro, about 1/4 cup.

Step 1

Warm up a generous amount of oil in a spacious pot on medium-high heat. Toss in the chicken, onion, chipotle peppers, garlic, and a sprinkle of garlic salt. Cook and stir until they develop a lovely golden hue, which should take around 5 to 8 minutes.

Step 2

Next, introduce a delightful mix of enchilada sauce, hominy, juicy tomatoes, hearty black beans, and a splash of water into the pot. Season this aromatic concoction with a dash of chili powder, a pinch of cumin, a hint of oregano, a touch of cayenne pepper, and a sprinkle of salt and pepper. Allow the flavors to dance together as you bring everything to a gentle boil. Lower the heat, cover the pot, and let it simmer for about 40 minutes to let the magic happen.

Step 3

When the time is up, uncover the pot and behold the symphony of flavors that have harmonized within. Sprinkle some fresh cilantro on top for a final touch before serving.