Makes 8 servings
- 3 - 4 lb rotisserie chicken
- 2 Tablespoons vegetable oil
- 2 medium (6oz) onions, cut to medium dice
- 3 stalks celery, cut to medium dice
- 3 bell peppers (preferably red, orange, and yellow), cut to medium dice
- 1 clove garlic, minced
- 3 Tablespoons tomato paste
- 1 teaspoon paprika (see notes)
- ½ teaspoon ground coriander seed
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 4 cups low sodium chicken broth
- 2 15oz cans white beans, drained and rinsed
- salt to taste
- chopped fresh cilantro leaves
- 1 lime, cut into wedges
- sour cream
- tortilla corn chips
Method
- Debone and chop the chicken. Include the crispier pieces of skin for flavor. Reserve.
Heat the oil in a large stewpot over medium high heat, and add the onions, celery, and peppers, stirring occasionally. When the onions have become translucent, stir in the tomato paste, garlic, and spices. We're still over medium high heat, so it will quickly become very aromatic. Deglaze the pan by stirring in the chicken broth a cup at a time. Add beans. Simmer over medium heat for 15 minutes, then add the chopped chicken and cook for another 5 minutes. Salt to taste.
Garnish each bowlful with fresh cilantro, a lime wedge, a dollop of sour cream, and corn chips on the side.
Notes
- We use smoked paprika, but that doesn’t mean that you have to. Sharp paprika? Sweet paprika? Hey, how about sweet paprika and a small can of chipotle peppers in adobo sauce for the smoke and the heat?↩
Suggestions
- Omit the sour cream topping to easily make this dish dairy-free.
Sure would like to experiment making this vegetarian by using cashews instead of the chicken.
You are going to boil down those chicken bones with some veggies and herbs to make more broth, aren't you?
