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 ½ 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

¼ cup chopped cilantro