“Good food not only delicious! Good food made with heart! This very important when cooking for friends!”
—Quina Quen, FFIX
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large yellow onion or two small onions, peeled and diced (about 1½ cups)
- 1 head of garlic (about 8-12 cloves), peeled and halved
- 16 oz. chicken sausages, uncooked, casing removed and cut into 1″ pieces
- 1 teaspoon dried Italian seasoning, crushed
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 2 jalapeno peppers, sliced thinly
- 4 cups chicken broth
- 2 lbs. plum tomatoes, diced
- 2 14-oz. cans pinto beans, drained and rinsed
- 2 14-oz. cans white beans, drained and rinsed
- 16 oz. cooked, shredded home-smoked chicken or storebought rotisserie chicken
- ¾ oz. cilantro, washed and chopped
- Juice of 1 lime
- Grated white cheddar cheese (optional)
Heat butter and oil in a large soup pot over medium-high heat. Add onions and cook for about 20 minutes, covered. Stir frequently and reduce heat if the onions are browning too quickly. Add garlic and cook, uncovered, for about 15 more minutes.
Add sausage and brown on all sides, about 10 minutes. Meanwhile, add spices. Stir in the jalapeno peppers and cook for about 2 minutes before slowly pouring in the chicken broth, scraping up the browned bits. Stir in the beans and increase heat. Add the tomatoes and their juices and bring to a boil.
Reduce heat to medium-low, cover, and simmer, stirring occasionally, about 30 minutes. Stir in chicken and cook, uncovered, for an additional 5 minutes. Stir in cilantro and lime juice and serve with cheddar cheese for sprinkling on top, if desired.
Makes about 8 heaping 1-cup servings. Per serving (does not include cheese): 457 calories, 16.6 g. fat, 5.2 g. saturated fat, 1 g. poly. fat, 4 g. mono. fat, 92.9 mg. cholesterol, 1435.8 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 477.1 mg. potassium, 38 g. carbohydrates, 13.9 g. fiber, 36.5 g. protein, vitamin A 11%, vitamin C 26%, calcium 15%, iron 25%