Spicy Chicken And Hominy Mexican Soup

• 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 ounce) can enchilada sauce
• 2 (16 ounce) cans hominy
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups water
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1/4 cup chopped cilantro

1. 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.
2. 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.

olive oil, chicken breasts, onion, peppers, garlic, garlic salt, enchilada sauce, hominy, tomatoes, black beans, water, chili powder, ground cumin, oregano, cayenne pepper, salt, cilantro

Taken from www.allrecipes.com/recipe/255989/spicy-chicken-and-hominy-mexican-soup/ (may not work)