Mexican Shredded Chicken Soup
Description
Black beans, tomatoes, and hominy bring Mexican flair to this fantastically flavorful shredded chicken soup.
Ingredients
•
1 tablespoon olive oil
•
1 cup chopped onion
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3 cloves garlic, minced
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1 (28 ounce) can diced tomatoes
•
3 teaspoons chili powder
•
1 teaspoon ground cumin
•
1 teaspoon dried oregano
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1 (32 ounce) container chicken broth
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2 cups water
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2 (15 ounce) cans black beans, drained
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1 (15 ounce) can hominy
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1/2 pound shredded cooked chicken
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1/4 cup chopped fresh cilantro
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1 medium jalapeno pepper, seeded and minced
Directions
1
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.
2
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.
3
Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.