A twist on the traditional Texas chili, this recipe calls for chicken rather than beef. Eller finds the Cosmic Cowboy soup to be the perfect remedy for cold and damp winter days. “The way to get the comfort feeling comes not from being in a particular place physically; it comes from having a craving for warmth internally that few things can satisfy better than soup.” The spices and heat that radiate from the Cosmic Cowboy are sure to make you feel at ease.
Recipe courtesy of the Cosmic Cowboy Grill | @cosmic.cowboy.grill
Ingredients
- 4 grilled chicken breasts
- 2 cups diced yellow onions
- 2 cups diced green bell pepper
- 1 cup peeled and diced carrots
- ½ cup sliced green onions
- ½ cup minced peeled fresh garlic
- ¼ cup chopped cilantro
- ½ can fire-roasted tomatoes
- ½ can black beans
- ½ cup lime fruit juice
- ¼ cup olive/canola oil 75/25 blend
- 2 cups frozen corn
- ¼ chicken base
- 4 cups water
- 1½ tablespoon Fletcher’s hot sauce
- 1½ tablespoon paprika
- 1½ tablespoon ground cumin
- 1½ tablespoon coarse kosher flake salt
- ½ teaspoon black ground pepper
Instructions
Begin by dicing chicken, yellow onions, green bell peppers and carrots to 1/4 inch each. Combine with green onions and garlic to stockpot with oil and sauté until onions are translucent.
Add the remaining ingredients: cilantro, tomatoes, black beans, lime juice, corn, chicken base, water, hot sauce, paprika, ground cumin, salt and pepper. Reduce stockpot’s heat to a simmer and cook for 30 minutes, or until the carrots are softened.
