Cook1 hr 35 mins
This recipe is from the December 2008 issue of Food and Wine. It uses boneless chicken thighs. This is a hearty, jalapeno-spiked soup by Melissa Rubel. This can be made 2 days ahead and reheated before serving.
- 3 lbs boneless skinless chicken thighs, cut into 1 inch dice
- salt and pepper
- 2 tablespoons vegetable oil
- 2 medium onions, diced
- 3 garlic cloves, minced
- 1 jalapeno, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder, blend
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crushed
- 1⁄2 teaspoon cayenne pepper
- 8 cups chicken stock
- 3 (15 ounce) cans navy beans, drained
- tortilla chips, for serving
- sour cream, for serving
- shredded monterey jack cheese, for serving
- cilantro, for serving
- diced avocado, for serving
- Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
- Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
- Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
- Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.