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Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream.
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
Directions
Step 1
Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
Step 2
Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 693 | |
| % Daily Value * | |
| Total Fat36g | 47% |
| Saturated Fat17g | 83% |
| Cholesterol112mg | 37% |
| Sodium1309mg | 57% |
| Total Carbohydrate68g | 25% |
| Dietary Fiber18g | 64% |
| Total Sugars8g | |
| Protein25g | |
| Vitamin C35mg | 173% |
| Calcium193mg | 15% |
| Iron9mg | 48% |
| Potassium1013mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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