| 2 tbl canola oil | | 2 12 lb chicken pieces | | 2 x yellow onions, diced | | 1 x red bell pepper, diced | | 1 x green bell pepper, diced | | 2 x jalapeno peppers, seeded and finely diced, or to taste | | 2 x tomatoes, diced | | 3 x chipotle peppers in Adobo sauce, finely minced, or to taste | | 2 cup corn kernels | | 2 cup (or a 16-ounce can) black beans, drained | | 2 tsp chili powder | | 1 tsp ground cumin 1 teaspoon dried oregano | | Cayenne pepper, to taste | | Salt, to taste | | Freshly ground pepper, to taste | | 4 cup chicken broth or water | | 1/4 cup chopped cilantro | | 1/2 cup thinly sliced green onions |
| | Heat oil over medium heat in a heavy-bottomed pot; brown the chicken pieces in batches. Add onions and the red, green and jalapeno peppers and replace all chicken pieces in the pot; saute until vegetables are soft and begin to brown, about 10 minutes. | | Add tomatoes , chipotle peppers, beans , chili powder , cumin , oregano , cayenne , salt and pepper. Stir to combine, and then add chicken broth or water. | | Bring to a boil, then reduce heat to maintain a gentle simmer; cook for approximately 30 minutes more or until the chicken is cooked through. Remove from heat. | | Remove chicken from pot, pull meat from the bones and shred; return shredded chicken meat to the pot, discarding skin and bones. | | (Soup can be cooled and refrigerated at this point. Excess fat will congeal on top and can be removed before reheating.) | | Add green onions and cilantro , reheat, taste and correct seasonings as needed, then serve. | | Makes 10 cups, about 5 servings. |
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