I modified a couple recipes I discovered online to come up with one that we like.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (32 ounce) container chicken broth
- 2 cups water
- 2 (15 ounce) cans black beans, drained
- 1 (15 ounce) can hominy
- ½ pound shredded cooked chicken
- ¼ cup chopped fresh cilantro
- 1 medium jalapeno pepper, seeded and minced
Instructions
- Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
- Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 10 g |
| Protein | 16 g |
| Saturated Fat | 1 g |
| Sodium | 1173 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It turned out Perfect and it was Soo Delicious! And I topped each bowls of soup with sour cream and shredded cheddar cheese and served corn tortilla chips on the side. I will be making this again.