Post by Jody on Mar 18, 2018 14:37:52 GMT -8
Ingredients:
Chicken:
1 tsp paprika
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1/8 tsp cayenne
1/2 tsp kosher salt
1 Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Soup:
4 garlic cloves, minced
1 large onion, cut into small dice
1 red bell pepper, cut into small dice
1 green bell pepper, cut into small dice
1 jalapeño, seeded and minced
2 canned chipotle peppers in adobo sauce, minced
1 (28-oz) can petite diced tomatoes
4 cups chicken broth
1 cup frozen corn kernels
1 tsp dried oregano
1/2 tsp ground cumin
1 tsp chili powder
1-1/2 cups coarsely chopped fresh cilantro leaves
1 (19-oz) can red kidney beans, drained and rinsed
2 Tbsp coarsely ground cornmeal
2 Tbsp fresh lime juice
Shredded Monterey Jack, crushed corn tortilla chips, chopped avocado, sour cream, and lime wedges
Preparation:
Preheat the oven to 375°F.
To make the chicken, combine the paprika, oregano, cumin, chili powder, cayenne, salt, and olive oil in a bowl to make a paste.
Rub the chicken breasts generously with the paste and place in a baking dish. Roast the chicken until completely cooked through,
about 20 minutes. When it is cool enough to handle, shred or dice the chicken.
To make the soup, put the shredded chicken, garlic, onion, red bell pepper, green bell pepper, jalapeño, chipotles, diced tomatoes,
chicken broth, corn, oregano, cumin, chili powder, kidney beans, cornmeal, and lime juice in the slow cooker. Cover and cook on
high for 3-1/2 hours. When finished, stir in the cilantro. Ladle the soup into bowls and serve accompanied by the cheese, tortilla
chips, avocado, sour cream, and lime wedges.
Chicken:
1 tsp paprika
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1/8 tsp cayenne
1/2 tsp kosher salt
1 Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Soup:
4 garlic cloves, minced
1 large onion, cut into small dice
1 red bell pepper, cut into small dice
1 green bell pepper, cut into small dice
1 jalapeño, seeded and minced
2 canned chipotle peppers in adobo sauce, minced
1 (28-oz) can petite diced tomatoes
4 cups chicken broth
1 cup frozen corn kernels
1 tsp dried oregano
1/2 tsp ground cumin
1 tsp chili powder
1-1/2 cups coarsely chopped fresh cilantro leaves
1 (19-oz) can red kidney beans, drained and rinsed
2 Tbsp coarsely ground cornmeal
2 Tbsp fresh lime juice
Shredded Monterey Jack, crushed corn tortilla chips, chopped avocado, sour cream, and lime wedges
Preparation:
Preheat the oven to 375°F.
To make the chicken, combine the paprika, oregano, cumin, chili powder, cayenne, salt, and olive oil in a bowl to make a paste.
Rub the chicken breasts generously with the paste and place in a baking dish. Roast the chicken until completely cooked through,
about 20 minutes. When it is cool enough to handle, shred or dice the chicken.
To make the soup, put the shredded chicken, garlic, onion, red bell pepper, green bell pepper, jalapeño, chipotles, diced tomatoes,
chicken broth, corn, oregano, cumin, chili powder, kidney beans, cornmeal, and lime juice in the slow cooker. Cover and cook on
high for 3-1/2 hours. When finished, stir in the cilantro. Ladle the soup into bowls and serve accompanied by the cheese, tortilla
chips, avocado, sour cream, and lime wedges.