“A clear broth alternative to chowder with heavy cream. Cooking the chicken and the vegetables directly in the stock eliminates the need to use oil to brown the chicken and soften the vegetables, and none of the flavor is lost. Very customizable. Use poblano peppers instead of green peppers to add a kick. Add jalapeno peppers for more of a kick. Add habanero for even more . . . and so on and so on.”
READY IN:
3hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 8 cups chicken stock in a stockpot or dutch oven.
  2. Dice the chicken breast and poach in the hot stock (about 20 minutes). Skim the foam off the top.
  3. Add the tomatoes (break apart if the can is whole tomatoes), onions, both peppers and cumin.
  4. Simmer for 2 hours, testing for seasoning after 1.5 hours.
  5. Serve immediately. Top with sour cream, cheese, green onions, diced jalapeno, cilantro, tortilla strips, whatever!

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