- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
By using chicken thighs instead of breasts, F&W's Melissa Rubel gives this hearty, jalapeño-spiked soup ultrarich flavor.
Ingredient:
- 3 pounds skinless boneless chicken thighs, cut into 1-inch dice
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 2 medium onions, diced
- 3 garlic cloves, minced
- 1 jalapeño, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons chile powder blend
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon cayenne pepper
- 8 cups chicken stock or low-sodium broth
- Three 15-ounce cans navy beans, drained
- Tortilla chips, sour cream, shredded Monterey Jack cheese, cilantro and diced avocado, for serving
