Day 3: VirgoBlue's Mushroom Chicken Chili Soup-Stew

6 years ago


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I can’t even remember where I originally found this recipe, but it’s gone through lots of changes since I first started making it.

It’s heartier than your average soup, more brothy than your typical stew, and has classic chili flavors. Whatever you want to call it, it’s super simple to make, tasty as hell, and yields enough for leftovers. With a dollop of sour cream and some cheese on top, it’s the perfect meal for a cold winter day. And it’s great for potlucks or casual entertaining.

It’s the ultimate one-pot meal, which is what great soups are all about! I love versatile food.

Take that, Rachael Ray!

1 lb chicken thighs, cut into 1/2 inch pieces
3 cans diced tomatoes w/juice (14.5 oz cans)
1 large or 2 small jalapenos, seeded and diced
1 cup drained, rinsed kidney beans
1 can corn, drained (15.25 oz)
3 1/2 tsp. chili powder
3 tsp. cumin
3 medium cloves garlic, minced
1/2 lb. sliced button or crimini mushrooms
1 cup water
1 tsp. salt

Throw in all the ingredients in a nice sized soup pot and let it come to a boil. Then simmer for 30 min.

Top with sour cream, scallions and shredded cheddar cheese if desired.

Elaine is BlogHer's Marketing Programs Manager. She blogs about food at VirgoBlue.

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