Mexican Chicken Soup

Photo: Debence

A fantastically flavorful and slightly spicy 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.

Yield: 12 servings
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  • 1 medium onion diced
  • 1 tablespoon(s) olive oil
  • 3 clove(s) garlic minced
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) oregano
  • 3 teaspoon(s) chili powder
  • 28 oz. can(s) diced tomatoes
  • 15 oz. can(s) hominy
  • 32 ounce(s) chicken broth
  • 2 cup(s) water
  • 1 jalapeno peppers minced
  • 2 15 oz. can(s) black beans drained
  • 3 chicken breasts shredded
  • 1/4 cup(s) cilantro sliced


  1. 1. Saute onion and garlic in oil.
  2. 2. Add spices and tomatoes.
  3. 3. Stir in broth and water. Bring to a boil and simmer 5-10 minutes.
  4. 4. Add remaining ingredients. Simmer at least 10 minutes.
  5. 5. Serve topped with diced avocado, crumbled tortilla chips, green onion, sour cream, and/or cheese.
May 2013

This recipe is a personal recipe added by Debence and has not been tested or endorsed by MyRecipes.

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