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Saturday, October 12, 2013

Green Chili and Chicken Stew

For the first time in a very long time, it was cool enough outside, a few days ago, to warrant making "good ole" comfort food. I am longing for the days when it feels good to stoke up the oven, instead of causing me to sweat profusely and crank up the air conditioner even more. Those days don't happen all that often here in Southern Cali! So when they do, you bet I get excited about cooking even more than normal. Soup just sounded so good and I knew I had the ingredients on hand to make this recipe. This one is a keeper and I say "bring on more cool days" so I can make this again!
Recipe Source:

1 onion, diced
4 garlic cloves, diced
1 Tbsp olive oil
1 large can diced green chilies
 1 serrano pepper, chopped
1 bag dry Northern white beans, rinsed
9 cups chicken broth
2 Tbsp cumin
1 Tbsp Ancho chili powder
3 chicken breasts, cooked and shredded
1 cup corn (I used frozen corn that had been thawed)

 salt/pepper to taste
1 cup warm milk
2 Tbsp Masa
1/4 cup cilantro, chopped
Fresh lime and Avocado, for garnishes
(original recipe stated that sour cream and jack cheese are good garnishes also)

In a large stock pot, saute onions and garlic in 1 Tbsp olive oil, until soft. Add green chilies, serrano pepper and rinsed beans. Add the chicken broth cumin and chili powder. Bring to a boil. Cover and reduce heat to low. Simmer for 1 hour and then add the cooked, shredded  chicken and the corn. Cover again and simmer for 1more hour or until beans are completely soft and tender. Taste for seasoning and add salt and/or pepper as needed.

In a bowl, combine the warm milk and masa. Stir well. Then pour into the stew. Stir well and cook for 10 more minutes, uncovered. Add cilantro, stir and serve with fresh lime juice and avocado slices.

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