I got this from Food and Wine.  I have to say I am really glad I subscribed to this magazine.  I get so many good ideas.  I made this for my lunches this week, but it made so much!  So some will be my lunches and some made its way into the freezer.


3 lb skinless boneless chicken thighs, cut into 1″ dice.

Kosher salt and freshly ground pepper

2tbl vegetable oil

2 med onion, diced

3 garlic cloves, minced

1 jalapeno, minced

2 tbl flour

2 tbl chile powder

2 tsp ground cumin

1 tsp dried oregano, crushed

1/2 tsp cayenne pepper

8 cups chicken broth or stock

3 15 oz cans navy beans, drained (I used 1 bag dried and made them myself)

Tortilla chips, sour cream, shredded Monteray Jack cheese, cilantro and diced avocado, for serving.

1. Season the chicken with salt and pepper.  In a dutch oven, heat oil until shimmering.  Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 min per batch.  Using a slotted spoon, transfer the chicken to a plate.

2. Add the onions to the oven and cooke over moderate heat, stirring, until tender, 5 minutes.  Add the garlic and jalapeno and cook until fragrant.  Add the flour, chile powder, cumin, oregano, and cayenne.  Cook, stirring constantly, until fragrant.  Add the stock, navy beans, chicken, and bring to a simmer.  Cover and cook over low heat until the chicken is very tender, about 30 min.

3. Uncover and simmer the soup over moderate heat until slightly thickened,about 30 minutes longer.  Season with salt and pepper and serve with the tortilla chips, sour cream, Jack cheese, cilantro and avocado.

This soup had the perfect amount of spice.  Yum!