This soup is warm, colorful, and spicy, and it will definitely whet your appetite. An excellent comfort food on chilly days. Add sour cream as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- 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.
- 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.
Nutrition Facts
| Calories | 693 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 18 g |
| Protein | 25 g |
| Saturated Fat | 17 g |
| Sodium | 1309 mg |
| Sugars | 8 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Made it a bit too spicy but a solid recipe. Adjust as needed used red enchilada sauce
I put everything into crockpot cooked 7 hours on low then shredded my 1 lb chicken breast and added it back to serve. Also I used 2 cups chicken broth with 28 Oz can of enchilada sauce.
This recipe was simple to make once I found the ingredients. Unfortunately the store was out of enchilada sauce so I substituted sauce. It was delicious.
Really yummy! I cut the enchilada sauce in half and replaced water with 1 cup of chicken broth.
Very Very GOOOOPD
I cut the water in half, doubled the chicken (for my husband) and tripled the chipotle peppers (I love spicy food!). We loved it!
This is an easy satisfying soup. I did not make any changes. Delicious as it is
This was a nice easy soup.. I made half a batch but accidentally used the full amount of tomatoes, but it was fine. The only thing I would change would be the amount of enchilada sauce… of course this all depends upon your personal taste and how strong your sauce is . My bottle was actually even a few ounces short o what recipe called for and it was stil a bit much. I would use the sauce.. that was good, but maybe swap some out for chicken stock to make it more soupy ans less saucy