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What Makes This Recipe Special
This soup is hearty and full of flavor, combining tender chicken with the unique texture of hominy. The spicy kick adds warmth without overpowering the other ingredients, making it perfect for any season.
Pro Kitchen Tips
- Use fresh or frozen chicken for the best texture and flavor.
- Rinse the hominy well to remove excess salt if using canned.
- Adjust the spice level by adding more or less chili according to your taste.
- Rinse the hominy well to remove excess salt if using canned.
- Adjust the spice level by adding more or less chili according to your taste.
Directions
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 and the onions are soft—this should take about 5 to 8 minutes. Next, add the enchilada sauce, hominy, tomatoes, black beans, and water to the pot. Sprinkle in chili powder, cumin, oregano, cayenne pepper, salt, and pepper to taste, then give it a good stir. Bring the soup up to a gentle boil, then lower the heat, cover, and let it simmer for around 40 minutes so all the flavors have time to come together. When it’s ready, ladle the soup into bowls and sprinkle some fresh cilantro on top for a nice touch.
How To Enjoy This Dish
Serve this soup hot with a squeeze of fresh lime and a sprinkle of chopped cilantro. It pairs well with warm tortillas or crusty bread to soak up the flavorful broth.
How To Freeze This Dish
Allow the soup to cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove to preserve the texture.
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