Recipe by Barb Witherspoon
I found this online on the Dallas Morning News' website. I like it because it has great, spicy flavor, and the corn in it makes it a little different and adds texture. I used canned chicken instead of fresh, and it worked fine. Wonderful winter comfort soup!
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup chopped fresh mild chile
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped red pepper
- 3 cloves garlic, minced
- 1⁄2 cup chopped leek
- 2 tablespoons dried oregano
- 1⁄4 cup flour
- 4 chicken bouillon cubes, crumbled
- 2 tablespoons ground coriander
- 1 1⁄2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1⁄2 teaspoon salt
- 4 cups water
- 2 cups fresh corn (or equivalent frozen, defrosted)
- 1⁄2 teaspoon sugar
- 4 cups shredded cooked turkey or 4 cups cooked chicken
- 2 (16 ounce) cans black beans
- salt and pepper
Directions See How It's Made
- In a large stockpot, melt the butter over medium heat.
- Add vegetables and cook for 10 minutes, until they are softened.
- Add the next 7 ingredients (oregano through salt) and whisk until the mixture is combined and bubbles.
- Stir for 3 minutes, or until the flour is golden.
- Gradually stir in the water.
- Puree 1 cup of corn and add to the chili.
- Add the remaining corn, sugar, chicken or turkey, and black beans.
- Simmer for 15 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve immediately, or keep in the refrigerator for 3 days or frozen for up to 2 months.