MEXICAN SHREDDED CHICKEN SOUP

Mexican Shredded Chicken Soup image

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.

Provided by Debence

Categories World Cuisine Recipes Latin American Mexican Soups and Stews Chicken

Time 45m

Yield 8

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.5 g, Cholesterol 24.1 mg, Fat 4.8 g, Fiber 9.6 g, Protein 16.4 g, SaturatedFat 1 g, Sodium 1173 mg, Sugar 4.4 g