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
What Makes This Recipe Special
This soup is packed with bold flavors and comforting textures. The spicy chicken adds a nice kick, while the hominy brings a unique chewy bite. It’s hearty, satisfying, and perfect for warming up on a chilly day.
Smart Cooking Tips
- Use bone-in chicken for richer broth and more flavor.
- Toast the spices lightly before adding to deepen their aroma.
- Simmer the soup gently to keep the chicken tender and juicy.
- Toast the spices lightly before adding to deepen their aroma.
- Simmer the soup gently to keep the chicken tender and juicy.
Step 1
Gently heat some oil in a large pot over medium-high heat. Toss in the chicken, onion, chipotle peppers, garlic, and a pinch of garlic salt. Cook everything together, stirring now and then, until the chicken is lightly browned, about 5 to 8 minutes.
Step 2
Add the enchilada sauce, hominy, tomatoes, black beans, and water to the pot. Sprinkle in the chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Give it all a good stir to combine.
Step 3
Bring the soup up to a gentle boil, then lower the heat, cover the pot, and let it simmer for around 40 minutes so the flavors have time to meld beautifully.
Step 4
When it’s ready, ladle the soup into bowls and garnish with fresh cilantro before serving.
Serving Ideas For Family Meals
Serve with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Add sliced avocado or a dollop of sour cream for creaminess. Warm tortillas or crispy tortilla chips make great sides.
Reheating And Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the chicken tender. This soup also freezes well—just thaw overnight in the fridge before warming.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and will add extra flavor and tenderness.
How spicy is this soup?
It has a moderate heat from the chipotle peppers and cayenne, but you can reduce or omit them for a milder taste.
Can I make this recipe in a slow cooker?
Yes, brown the chicken and vegetables first, then combine all ingredients and cook on low for 4-6 hours.
What can I substitute for hominy if I can’t find it?
You can use canned corn or cooked white corn kernels as a substitute.
Is it possible to make this soup vegetarian?
Yes, replace chicken with extra beans or vegetables and use vegetable broth instead of water for added flavor.
Can this soup be frozen?
Yes, it freezes well. Store in an airtight container for up to 3 months and thaw before reheating.
Should I rinse the hominy before adding it to the soup?
It’s not necessary, but rinsing can reduce excess starch and improve texture.
What toppings go well with this soup?
Try avocado slices, shredded cheese, sour cream, or extra cilantro for added flavor.
