The original is over at Allrecipes.com, and below is my version. It’s more of a thick soup consistency to me, and great in the winter. Though I normally eat it “naked”, I’m betting it’s one of those soups that would be good with a dollop of sour cream on top. There is a nice heat to it, but not to the extent that you won’t be able to taste anything else for the rest of the evening. The jalepeno cornbread I snagged at the market worked well with it, but I think plain cornbread would be perfect for the next time.
Also, if chopping onions and garlic while standing next to open containers of crushed red pepper and cumin doesn’t clear your sinuses – you need to see a doctor.
It really hit the spot, and will be making a repeat appearance tomorrow evening. (It’s just as good, if not a touch better the next day!) A small container has been stashed in the freezer for future colds. ;)
Full recipe and another pic after the jump.
1.5-2 T butter or oil for browning
1.5# chicken breasts, cubed
1/2 c. chopped onion
1-1.5 c. chicken broth (divided, need 1 c. minimum)
1 4oz can chopped green chiles*
1-3 15oz cans Great Northern Beans (depends on how much you like beans – I start w/1 can and add if needed)
1-2 small white potatoes, diced (optional – if you don’t like potatoes, then go with more beans)
3 cloves garlic, minced
1.5 t ground cumin
1.5 t dried oregano
1 t cilantro
1/2 t crushed red pepper
Brown chicken in melted butter over medium heat. Add onions and garlic, cook over medium low heat until onions are translucent/tender. Transfer to colander and let drain.
Add 1 c. of the chicken broth & the chiles to the pot, bring to a boil.
Stir in the spices, 1 of the cans of beans (with the liquid), the potatoes and the chicken/onion/garlic. Bring to a boil again and let boil for 3-5 minutes. Reduce heat to low and let simmer 30 minutes.
Check it at about the 15 minute point, if too thick, add some of the remaining chicken stock, if too thin, add some of the remaining beans. If after 30 minutes it’s too thick/thin, you can still add the beans or broth then and just let it go another 15 minutes or so. Thick/thin is totally your call – just get to the consistency you like. If you think it’s too spicy, add more of the beans.
Tonight when it hit the 15 minute point, I decided it needed more liquid, but also wanted it a touch thicker – but it had plenty of beans in it already. So, I defrosted some frozen stock I had in a small saucepan, added more spicing to it, and whisked in some cornstarch and added all that to the main pot. Result: more liquid and just the right thickness.
Any leftover chicken broth can be frozen and used later.
*Whole green chiles are fine, just make sure you realize you’re getting whole ones so you’re not doing a mad dash slice & dice when you open the can and realize they’re not already chopped. :)
Bubbling goodness:
