Get out your best soup/stock pot for the stovetop, or fire up your big crockpot -- this hearty, so-spicy (and gluten-free!) soup will feed your crew during the potluck or big game. The recipe below makes about 12 servings. You can easily cut it in half. Leftovers freeze well, too.
Ingredients: for the skillet
1 sweet onion, minced
6-8 garlic cloves, minced (2 Tablespoons)
1 can (15 oz. corn), frozen or canned, drained
1 finely chopped jalapeno pepper, de-seeded
1 Tablespoon butter
Ingredients: straight to the pot
1 lb. shredded or chopped chicken (use rotisserie or leftover roasted chicken)
2 cans (30 oz) black beans, drained
1 can (15 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chilies
2 quarts chicken broth (I used half broth and half stock for more richness)
Ingredients: spices
1 Tablespoon dried cilantro
2 teaspoons cumin
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 finely chopped red chili pepper, with seeds
Preparation
- In a skillet on medium-high heat, melt a Tablespoon of butter. Add garlic and onion -- stir and cook until onion is translucent and starting to brown. Empty into pot when done.
- Add your corn and jalapeno to the skillet. Stir and cook until corn is starting to brown/char. Empty into pot when done.
- Add broth to the pot and all of the spices. Stir to mix well.
- Add the rest of your "straight to the pot" ingredients (chicken, tomatoes, beans).
- Stir carefully to mix well.
Cooking
If you're making this in a stock pot on the stove: Cover the pot and let simmer over low heat for at least two hours, to let your flavors mingle. Stir occasionally.
If you're making this in a crockpot or slow cooker: Cover and cook 5 hours. It gets better as it sits and stews -- we kept it on low/warm for several hours after cooking and ended up having it for two meals!
Serving
Serve with a table-top of accompaniments people can choose from, including: tortilla strips, corn chips, fresh cilantro, avocado slices, sour cream, plain Greek yogurt, pickled jalapenos. I served it with a cast iron skillet of corn bread and honey spread -- which pretty much makes this meal perfection.
A Little Backstory
Me: The red chili pepper is hotter than a habanero.; be careful chopping it.
Brian: ---
Me: Maybe you should wear gloves to handle that pepper. It's very hot.
Brian: ---
Me: Don't touch your eyes; the oil from that pepper is super hot.
Brian, tasting pepper on his finger: Oh jeez, that's really hot!!
Me: ---
Brian, coughing: That pepper is hot!!
Me: You don't say.
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