Spicy Chicken and Hominy Mexican Soup

By HG Little Chef

4.45 / 5

20min

50min

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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