White Bean And Chicken Soup - cooking recipe

Ingredients

3 lbs boneless skinless chicken thighs, cut into 1 inch dice
salt and pepper
2 tablespoons vegetable oil
2 medium onions, diced
3 garlic cloves, minced
1 jalapeno, minced
2 tablespoons all-purpose flour
2 tablespoons chili powder, blend
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon cayenne pepper
8 cups chicken stock
3 (15 ounce) cans navy beans, drained
tortilla chips, for serving
sour cream, for serving
shredded monterey jack cheese, for serving
cilantro, for serving
diced avocado, for serving

Preparation

Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.