Made this last night to fight off the cold weather.
5 boneless chicken thighs, diced
S&P
1 TB Cumin
1/2 TB Paprika
Cayenne to taste, I use about 1/2 tsp
2 cloves of garlic, minced
1/2 medium onion diced
1 small can of green chilis
1 Cup of corn
2 cans of beans drained (whatever your preference, I use pinto and butter or wax, but you could use black, kindey, etc.)
1 box of chicken stock (or water)
3TB Butter
3 TB flour
1 Cup Monterrey Jack Cheese
Sauté the diced chicken and all spices in a heavy pan with olive oil until browned. Add garlic, onion, green chilis and corn and continue cooking for about 2-3 more minutes. Add the beans in, stir lightly to not break them up, then add the chicken stock to cover ingredients. Bring to boil and cook for about 15 minutes.
When you are getting close to time, begin making a roux in another small sauce pan. Melt the 3 TB of butter then add the 3 TB of flour and cook on medium heat for about 2 minutes, constantly whisking so you don't burn it, doesn't actually have to get brown just cook the raw flour taste out. Add the roux to your pot of soup and stir to thicken.
Cook for about 5-10 more minutes on low just to all come together. In the end turn off the heat and stir in your cheese until melted.
Serve in bowls with more shredded cheese and chopped cilantro.
5 boneless chicken thighs, diced
S&P
1 TB Cumin
1/2 TB Paprika
Cayenne to taste, I use about 1/2 tsp
2 cloves of garlic, minced
1/2 medium onion diced
1 small can of green chilis
1 Cup of corn
2 cans of beans drained (whatever your preference, I use pinto and butter or wax, but you could use black, kindey, etc.)
1 box of chicken stock (or water)
3TB Butter
3 TB flour
1 Cup Monterrey Jack Cheese
Sauté the diced chicken and all spices in a heavy pan with olive oil until browned. Add garlic, onion, green chilis and corn and continue cooking for about 2-3 more minutes. Add the beans in, stir lightly to not break them up, then add the chicken stock to cover ingredients. Bring to boil and cook for about 15 minutes.
When you are getting close to time, begin making a roux in another small sauce pan. Melt the 3 TB of butter then add the 3 TB of flour and cook on medium heat for about 2 minutes, constantly whisking so you don't burn it, doesn't actually have to get brown just cook the raw flour taste out. Add the roux to your pot of soup and stir to thicken.
Cook for about 5-10 more minutes on low just to all come together. In the end turn off the heat and stir in your cheese until melted.
Serve in bowls with more shredded cheese and chopped cilantro.
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