Yea, it's 100 degrees here, but my A/C is crankin' and I'm ready to add soups and chili's back into our rotation, so I went for it.
I found this inspiration recipe on Pintrest, but followed it rather loosely, and came up with some bomb results.
1 Yellow Onion
1 jalapeño, diced
1 (32 oz) carton chicken broth
Strong shakes (1-2 tablespoons?) of chili powder, cumin, paprika, salt & pepper
1lb boneless skinless chicken breasts
2 cans diced tomatoes with green chilies
1 1/3 cups milk
1/4 cup butter
2 can pinto beans Next time I would do 1 pinto and 1 black
1 can corn
1 cup of milk You could do cream as well
1. Dice onion and jalpeno, then sautee in olive oil and garlic for 3 minutes
2. Add chicken broth, chicken breasts whole, and all of your seasonings. Bring to a boil and then let pot simmer for 15 minutes (or until chicken is cooked).
3. Take the chicken out with tongs, and add in the 2 cans of diced tomatoes.
4. In a small pot, melt your butter and slowly add flour while continually whisking. You will get a dough-y roux. At that point, slowly add your 1 1/3 cup of milk. You'll get a creamy, thick gravy that will thicken your soup.
5. Add the roux into the soup and stir continuously for 5 minutes. Break up all of the roux. Dice/Shred your cooled chicken and add to the soup. Then add your beans, corn, and 1 cup of milk. I also added a heavy splash of Sriacha.
The soup is ready to eat, but the longer you let it sit, the better. We waited about 3 hours and it was divine.