Chicken and Bean Posole

Well, folks, it’s starting to cool down in Morgantown. As fall sets in, I dust off the chili and soup recipes, looking for some tasty goodness to make sure we don’t freeze. This recipe is nice and hearty, with just enough kick to keep everyone going through the season.

CHICKEN AND BEAN POSOLE

1 tbsp olive oil
1 medium yellow onion, chopped
5 cloves garlic, minced
3 tbsp tomato paste
1 tbsp chili powder
2 tsp oregano
4 cups low-sodium chicken broth
2 cups water
1½ lbs shredded chicken breast
Kosher salt and pepper
2 cans (14 oz) Great Northern beans, drained and rinsed

[Note: if you don’t get pre-shredded chicken, then you’ll need to make some ahead of time. Just get a regular package boneless, skinless chicken breast (about 3 breasts) and slice them into strips along the grain of the meat. Simmer in chicken broth for 1-2 hours. Drain and allow to cool. Shred by hand and store for later.]

Heat oil in a large pot over medium heat. Add onion, and saute for 5 minutes. Add garlic, tomato paste, chili powder, and oregano. Cook for 1-2 minutes, stirring constantly. Add water and chicken broth, stirring vigorously to incorporate ingredients. Bring to a boil. Add chicken, salt, and pepper. Set to a simmer and cook for 30 minutes. Add beans and cook 5 more minutes.

Makes 4-6 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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