Ingredients1 h 10 m servings 693 cals
- 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.
- 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.
Per Serving: 693 calories; 36.4 g fat; 68.2 g carbohydrates; 25.2 g protein; 112 mg cholesterol; 1309 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was a nice easy soup.. I made half a batch but accidentally used the full amount of tomatoes, but it was fine. The only thing I would change would be the amount of enchilada sauce... of cou...
I cut the water in half, doubled the chicken (for my husband) and tripled the chipotle peppers (I love spicy food!). We loved it!