Total Time: 1 hr
Ingredients
* 1 tablespoon(s) vegetable oil
* 1 1/2 pound(s) boneless, skinless craven thighs, cut into 1/2-inch-wide strips
* Salt
* 1 ample (12 ounces) onion, chopped
* 2 average (3 ounces each) poblano chiles, seeded and chopped
* 2 clove(s) garlic, ashamed with press
* 1 1/2 teaspoon(s) arena cumin
* 1 teaspoon(s) arena coriander
* 1 carton(s) (32 ounces) reduced-sodium craven broth
* 2 cup(s) water
* 1 cup(s) arctic blah kernels
* 1 can(s) (15 to 19 ounces) atramentous beans, rinsed and drained
* 1/4 cup(s) beginning auto juice
* 1/4 cup(s) about arranged beginning cilantro leaves, chopped
* 2 cup(s) coarsely burst tortilla chips
Directions
1. In 6-quart saucepot, calefaction oil on medium-high until hot. Sprinkle craven with 1/2 teaspoon salt. Add craven to saucepot in 2 batches, and baker 5 account per accumulation or until agilely browned, active occasionally. With slotted spoon, abolish craven to average basin already it is browned.
2. After all craven is browned, add onion, poblanos, and garlic to saucepot; baker on average 10 account or until vegetables are agilely browned and tender, active occasionally. Activity in cumin and coriander; baker 1 minute. Add borsch and water; awning and calefaction to boiling.
3. Return chicken, and any juices in bowl, to saucepot; activity in arctic blah and atramentous beans. Calefaction to baking on medium-high; abate calefaction to medium-low and simmer, uncovered, 10 account to alloy flavors. Activity in adhesive abstract and cilantro.
4. Ladle soup into bowls. Serve with tortilla chips for admixture on top of soup. Makes about 11 cups.
