Southwestern Chicken Stew
adapted from Lemons for Lulu
1.5 lbs boneless, skinless chicken thighs, cut into chunks
1/2 large sweet onion, chopped
1 bell pepper, any color, diced
1 jalapeno, seeded, diced
3 large cloves garlic, grated
1/2 tablespoon cumin
1/2 tablespoon oregano (I use Mexican)
1/2 tablespoon kosher salt
1/2 tablespoon chile powder (I use New Mexican)
1-1/3 cup frozen corn
1 15-oz can black beans, drained, rinsed
1 15-oz can petite diced tomatoes, drained, rinsed
7 oz can diced green chiles, undrained
1 quart chicken broth (or water)
1/2 cup half and half
Optional for garnish: cilantro, scallions, hot sauce
Heat a large soup pot over medium high. Add chicken and saute for 6 or 7 minutes, until cooked through. Add onion, bell pepper, and jalapeno. Cook for 4 minutes or until vegetables begin to soften. Add garlic and cook another 30 seconds. Season with cumin, oregano, salt, and chile powder. Add corn, black beans, tomatoes and green chiles. Stir in broth or water. Bring to a boil, then reduce to medium low and simmer for 20 minutes.
Pour half and half into the pot and stir to heat through. Garnish as desired.
Flavor profile similar to many a southwestern soup (similar to my chicken tortilla soup, in fact), but with an added creamy twist. This turned out so fabulous I’ve made it three times in the last few weeks. Thick, spicy, hearty, DELICIOUS.