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Ingredients
- 1/2 pound Great Northern beans, cooked (see note)
- 3 tablespoons chicken base
- 1 tablespoon olive or canola oil
- 1 1/2 teaspoon lemon pepper
- 1 tablespoon chopped garlic (about)
- 2 1/2 pounds boneless, skinless chicken breasts, diced and cooked (grilled, poached or baked)
- 2 cups chopped onion
- 3/4 to 1 (16-ounce) bag frozen corn (use all white or a mix of yellow and white)
- 1 1/2 teaspoons cumin seed
- 3 cans (4 ounces each) chopped green chiles
- 2 teaspoons fresh chopped thyme (or use 1 teaspoon dried leaf thyme)
- 3 cans (4 ounces each) chopped green chiles
- Dash of crushed red pepper flakes
- Cajun seasoning, cayenne pepper or chopped fresh hot peppers such as jalapenos (your choice, to taste)
- 2 quarts chicken broth or water
- 3 tablespoons melted butter mixed with 3 tablespoons flour until smooth (roux)
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
1/2 to 1 tablespoon ground cumin
1/4 cup fresh lemon juice
Salt and pepper to taste
If using dried beans, prepare first and set aside.
In large soup pot, heat oil. Add garlic, onion, cumin seed, thyme and crushed red pepper and cook until onions are translucent.
Add reserved beans, broth, chicken base, lemon pepper, chicken, corn, green chiles, cilantro and choice of seasoning.
Simmer 25 to 30 minutes or until heated through. Add roux gradually, stirring regularly, until mixture is the thickness of a light gravy. And cumin, lemon juice, salt and pepper, and serve. Makes 10 to 12 servings.
Note: Beans can be soaked overnight, then cooked until tender before adding to broth. If desired, 21/2 to 3 (15- to 16-ounce) cans of beans can be substituted. Drain and rinse before adding.
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