Yield: 6 cups, about 3 servings
1 tablespoon olive oil
1 cup diced onion
1 cup diced red pepper
½ cup diced celery
1 teaspoon minced garlic
2½ teaspoons ancho powder
2½ teaspoons ground cumin
2½ teaspoons dried oregano
1¼ teaspoon chili powder
½ teaspoon salt
½ pound cooked smoked chicken, preferably dark meat, chopped
2 15-ounce cans great northern beans, rinsed and drained
7 ounces canned crushed tomato
4 ounces canned green chiles
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1¾ teaspoon chicken base such as Better Than Bouillon
¾ cup water
1. In a large, heavy pot, heat oil until shimmery. Add onion, pepper, celery, garlic, ancho powder, cumin, oregano, chili powder and salt; sauté, stirring occasionally, until vegetables are soft.
2. Stir in chicken, beans, tomato and chiles.
3. In a small bowl, mix chicken base with water, add to pot.
4. Simmer until slightly thickened, about 20 minutes.
Notes: Ancho chiles are dried poblano chiles. Look for ground ancho powder in Mexican markets or at Penzeys Spices in Maplewood.
Per serving: 525 calories; 14g fat; 3g saturated fat; 70mg cholesterol; 39protein; 57g carbohydrate; 6g sugar; 20g fiber; 1,995mg sodium; 220mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.