How to Make Mexican Shredded Chicken Soup - A Step-by-Step Guide

When it comes to comfort food, few things are as satisfying as a warm and hearty bowl of soup. And when that soup is packed with the bold and spicy flavors of Mexican cuisine, you know you're in for a treat. In this recipe for Mexican Shredded Chicken Soup, tender chicken is simmered in a rich and flavorful broth, then topped with all the classic accoutrements of Mexican cuisine. It's a dish that's perfect for a cozy night in or for entertaining friends and family. So, if you're ready to spic...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    223 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 24mg
    • Sodium: 1173mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 10g
    • Total Sugars: 4g
    • Protein: 16g
    • Vitamin C: 14mg
    • Calcium: 93mg
    • Iron: 5mg
    • Potassium: 574mg