Polka Dot Soup

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It’s been rather gloomy here the last few days, and I tend to want warm and comforting meals when the weather is grey and windy.

Roasted foods and big pots of soup are just about all I want on days like this, so when my original plan of making a pot of white chicken chili fell through due to a lack of white beans, I decided to roll with the punches and made a new dish that I’m calling Polka Dot Soup.

Mostly because it’s a lighter soup with black beans in it.; partially because I like polka dots.

Polka Dot Soup

Ingredients

* 1 lb. skinless boneless chicken breasts, cut into chunks

* 6-8 cups chicken stock

* 1 poblano pepper, diced

* 3 cloves of garlic, crushed

* 4 large tomatoes, seeded and diced

* 1.5 c. corn kernels

* 2 small cans black beans

* 2 small onions, diced

* 1 heaping Tbsp. cumin

* 1 tsp. cinnamon

* 1 tsp. onion powder

* 1 tsp. oregano

* 1 Tbsp. olive oil

Directions

Heat the oil in a large pot, and add the onion, garlic, and poblano peppers. Cook until lightly browned, and then add the tomatoes. Add the chicken, stock, tomatoes, and spices. Cook, covered, over medium-low heat for about 30 minutes, then add the corn and beans. Stir well, cook another few minutes, and serve with your favorite chili toppings.

Needless to say, the leftovers are coming to work with me in a jar.

Technorati Tags: chicken, chicken/turkey, chili, simple recipe, soup, spicy