Ingredients

1/4 cup of canola oil

1 onion, diced

3 cloves of garlic, finely chopped

2 red bell peppers, chopped

2 jalapeno peppers, seeded and chopped

1 chipotle pepper in adobo (optional)

4 chicken breasts, cut into 1-2 cm cubes or about 1,5 pound of lean ground chicken

1/4 cup of flour

2 cups chicken broth

2 cups of milk

5-7 drops of liquid smoke (Mesquite)

1 tablespoon chili powder

1 tablespoon oregano

1 teaspoon cumin powder

1 teaspoon coriander seeds, crushed

2 cans of white kidney beans, drained and rinsed

salt and pepper to taste

cilantro and sour cream for garnish

Preparation

  1. Heat the oil over medium-low heat. Add onion, red peppers, garlic, jalapeno and chipotle peppers and stir until tender.
  2. Add the chicken and stir until just cooked, 3-5 minutes.
  3. Add flour and mix well. Cook for one minute to get rid of the raw flour taste.
  4. Add chicken broth, milk, liquid smoke, beans and spices. Add salt and pepper and bring to temperature.
  5. Lower heat and simmer for about 20 minutes, partially covered.
  6. Serve hot and top with sour cream and cilantro.