Recipe from Colleen Smith of Boston, Mass.
Total Time: 1 hr
Chicken meat, both white and dark meat if preferred, cooked
3 qt chicken stock
2 onions, peeled and diced
3 c white beans, cooked
1/2 c sour cream
1 qt light cream
2 green peppers, halved, seeded and diced
4 stalks celery, trimmed and diced
3/4 c flour
Kosher salt, to taste
Coarse freshly ground black pepper, to taste
3 Tbsp garlic, peeled and minced
2 Tbsp chili pepper sauce
1 Tbsp ground cumin
2 tsp dried oregano
3 Tbsp olive oil
2 Tbsp white vinegar
Cilantro, trimmed and roughly chopped
1. Heat oil in large pot over medium heat. Add onion, celery and peppers and saute until vegetables are tender.
2. Dust vegetables with flour and mix well until all flour has been absorbed. Add chicken stock slowly while stirring to form a smooth mixture.
3. Bring to a light simmer and add in chicken, garlic, beans, vinegar and seasonings. Continue to simmer lightly for approximately 30 minutes and add cream.
4. Simmer for an additional 15 minutes. Remove from heat and fold in sour cream and cilantro. Taste and adjust seasoning if needed.
Yield: 8 Servings
