Many of my favorite colder weather recipes are soups or stews. This one comes from a cookbook called Red or Green: New Mexico Cuisine.I’ve refined and tweaked it a bit over many dinners, but I’ve tried to retain much of the same spirit.
The mix of cumin, chicken, homemade broth, and green chilies really hits the spot on a cold day.
- 1 tablespoon olive oil
- 1 large white or yellow onion, chopped
- 4-6 cloves of garlic, minced
- 2-3 cups of chicken broth (ideally homemade chicken broth)
- 2 cans (14-15 ounces each) of black beans
- 6 small (4 ounce) cans of New Mexico green chiles
- fresh or dried oregano
- 1-2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 1/4 teaspoon ground cloves
- 4 cups diced grilled chicken
- Monterey Jack cheese
- In a cast iron pot, heat the olive oil and then add chopped onions and garlic. Cook until soft.
- Add remaining ingredients, except for chicken and cheese. Bring pot to a boil and simmer for 20 minutes, stirring occasionally.
- Add chicken and cook covered, roughly 10-15 minutes.
- Serve with shredded cheese on top.
You can adjust the thickness of this recipe by changing the ratio of the chicken stock to the chicken and onion. We often make it a bit thick and refer to it as a stew, but the original recipe really is a bit more soup-like.
Kathleen picked up the Red or Green cookbook on a trip to New Mexico a few years ago and we’ve enjoyed a number of recipes from it already. Of course, there are dozens more that we’ve marked and hope to make soon.