Ingredients
- 4 cups water
- 3 cubes chicken bouillon
- 1 onion, chopped
- 1 banana pepper, seeded and diced
- 1 (15.5 ounce) can hominy, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes with green chilies, undrained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 (10.75 ounce) cans cream of chicken soup
- 2 (12.5 fl oz) cans white chicken, drained
- 4 1/2 teaspoons garlic powder
- 3 tablespoons lime juice
- 5 dashes hot pepper sauce (such as Frank’s RedHot)
- 3 tablespoons dried cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Directions
Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.
