Mexican Shredded Chicken Soup
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Description
A fantastically flavorful and slightly spicy Mexican soup made with shredded chicken and black beans. I usually make this in the morning and let it simmer all day to let the flavors blend. Optional toppings: avocado, tortilla chips, green onion, sour cream, and shredded cheese.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (32 ounce) container chicken broth
- 2 cups water
- 2 (15 ounce) cans black beans, drained
- 1 (15 ounce) can hominy
- ½ pound shredded cooked chicken
- ¼ cup chopped fresh cilantro
- 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.
Nutrition Facts
serving: 8 servings
calories: 222.5 kcal
carbohydrates: 27.5 g
protein: 16.4 g
saturated fat: 1 g
cholesterol: 24.1 mg
sodium: 1173 mg
fiber: 9.6 g
sugar: 4.4 g