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.
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.
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.
Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.
Per Serving: 223 calories; protein 16.4g; carbohydrates 27.5g; fat 4.8g; cholesterol 24.1mg; sodium 1173mg.