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Mexican Shredded Chicken Soup
Mexican Shredded Chicken Soup
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Mexican-inspired shredded chicken soup with black beans, tomatoes, and hominy for a burst of flavor.
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
  • 0.5 pound shredded cooked chicken
  • 0.25 cup chopped fresh cilantro
  • 1 medium jalapeno pepper, seeded and minced
Instructions:
  • In a skillet over medium heat, sauté onion and garlic in oil until onion is soft and translucent, about 5 minutes.
  • Combine the tomatoes, chili powder, cumin, and oregano in the pot. Pour in the chicken broth and water, then bring to a boil. Lower the heat to a simmer and cook for 5 to 10 minutes.
  • Combine the black beans, hominy, chicken, cilantro, and jalapeno pepper in a pot and simmer for at least 10 minutes or until heated through.

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