South Africa tour of India 2019
Spicy Chicken and Hominy Mexican Soup
"Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream."
Ingredients
1 tablespoon olive oil
2 chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 chipotle peppers in adobo sauce, seeded and diced
2 cloves garlic, minced
1 pinch garlic salt, or to taste
1 (32 ounces) can enchilada sauce
2 (16 ounces) cans hominy
1 (15 ounces) can diced tomatoes
1 (15 ounces) can black beans, rinsed and drained
1 1/2 cups water
2 tablespoons chilli powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 pinch cayenne pepper
1/4 cup chopped cilantro
Directions
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 chilli powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavours combine, about 40 minutes. Garnish with cilantro.
