Chipotle Chicken Hominy & Black Beans

Carol Reams


I'm always trying new ideas for two people dishes. With just us at home, it can get challenging! Hubby loves beans of any kind, and has a fondness for flavor. He loved the Chipotle White Bean Stew with Italian Sausage posted by Nikki Smith on Just a Pinch Recipe Club, so I altered that fantastic idea a bit to make this! I also made the Chipotle Butter this morning posted here by Linda Farnsworth [wow, it that good!!] to make some grilled Chipotle Butter Bread. :)

★★★★★ 1 vote
30 Min
30 Min


chicken breasts, boneless and skinless, cut into chunks
1 29 oz
can white hominy, drained and rinsed
1 15.5 oz
can black beans, drained and rinsed
1/4 c
chopped cilantro
1 medium
onion, chopped
chipotle peppers in adobo sauce, minced
adobo powder, to suit your taste
ground black pepper, to suit your taste
garlic powder or minced jarred garlic, to suit your taste


1In a large saucepan, or a dutch oven, [I am using my small caldera] place the chunks of cut up chicken, season with the adobo powder, and grind black peppercorns to suit your taste, add the chopped onion and cook until the chicken is cooked. Stir occasionally.
2While chicken is cooking, put your hominy & black beans in a colander, rinse well with cold water and let drain. Dice the chipotle peppers [I used 4], and chop the cilantro.
3When chicken is white all the way through each piece, add the rinsed & drained hominy and black beans, the minced chipotle peppers, and chopped cilantro and your choice of garlic. Add water to the pan until you can just start to see it's about half covering the mixture in the pan. Stir well, cover and heat the mixture up until all is hot, then let simmer until ready to serve. Adjust seasoning as needed. If simmering awhile, make sure to add a little more water to prevent losing all your broth.

About this Recipe

Course/Dish: Bean Soups
Other Tag: Quick & Easy