Ultimate Spicy Mexican Chicken Soup with Hominy at Recipesjelly.com

Ingredients

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