Obviously we didn't wait long to do round 2 of the chicken chili. But tonight with all the gross rain and coldness, it seemed appropriate. Plus we didn't have leftovers from Sunday and we needed a game plan for lunches this week. Regardless of justification... it's just plain good... and you should try it.ingredients:
- 1lb chicken
- 2 boxes of chicken broth
- 4 stalks of corn
- can of cannelini beans (drained)
- can of northern beans (or some other white bean) (drained)
- can of hominy (drained)
- Anaheim pepper seeded and diced
- can of stewed tomatoes (drained)
- teaspoon of fennel seeds
- 3 tbsp of Slap ya Mama sauce
- taco seasoning
- 2 tbsp cumin (half for chicken half for chili0
- 5-7 corn tortillas cut into small strips
- 1/2 stick unsalted butter
- whole white onion diced
- 4 cloves of garlic diced
- cilantro as much as you want!
- Monterrey jack cheese
- sour cream
Season chicken with taco seasoning and half the cumin. husk corn then wrap individually in foil with a pat of butter and taco seasoning. Grill the chicken and corn.
In the meantime, saute the onion and garlic with olive oil in a pot. after tender and slightly browned pour in the chicken stock. Add all canned ingredients and the Slap ya mama sauce. Add fennel seeds and rest of cumin. bring to boil. turn down to simmer and add the corn tortillas as a thickener.
Shred the grilled chicken and cut the corn off the cob. Add to soup.
Simmer all about 30 minutes. enough time to make some jalapeno cheddar corn bread to go with it.
Serve with cheese, cilantro and sour cream
enjoy!
No comments:
Post a Comment