Mexican Shredded Chicken Soup

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.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

Step: 3

Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

NUTRITION FACT

Per Serving: 223 calories; protein 16.4g; carbohydrates 27.5g; fat 4.8g; cholesterol 24.1mg; sodium 1173mg.

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