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Soups and Stews | |
| 1 large onion, diced 1 large jalapeño pepper, seeded and chopped 3 tablespoons olive oil 3 garlic cloves, chopped 8 cups chicken broth 1 (15.25-oz.) can whole kernel corn, drained 1 (15-oz.) can black beans, drained 1 (14.5-oz.) can fire-roasted diced tomatoes 1 (14.5-oz.) can diced tomatoes with chiles 3 tablespoons ground cumin 1 1/2 tablespoons New Mexico chile powder 1 1/2 teaspoons table salt 1 teaspoons Worcestershire sauce 5 cups smoked chicken (you can substitute rotisserie chicken in a pinch) Toppings: tortilla strips, fresh cilantro, avocado slices, lime slices, crumbled queso fresco | |
| Step 1 Sauté onion and jalapeño pepper in hot oil in a Dutch oven over medium-high 5 to 6 minutes. Add garlic, and sauté 1 to 2 minutes. Step 2 Stir in broth and next 8 ingredients. Bring to a boil; reduce heat, and simmer 40 minutes. Step 3 Remove from heat, and stir in chicken. Let stand 10 minutes before serving. Serve with desired toppings. | |
Unrated | |
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