Ingredients

The following ingredients have 7 Servings
  • 1 ½ to 2 pounds boneless skinless chicken thighs (start with 2 ½ pounds and trim off fat and gristle – it should give you about 1 ¾ pounds of meat)
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons extra virgin olive oil, divided
  • 1 pound trimmed celery root, diced into half-inch pieces, about 2 ½ cups*
  • 1 ½ cups yellow onion, diced
  • 1 orange bell pepper, cut into bite sized pieces
  • 1 poblano pepper, cut into bite sized pieces
  • 1 medium jalapeno, seeded and diced small
  • 1 tablespoon fresh garlic, minced
  • ½ teaspoon dry ground coriander
  • 1 teaspoon dry oregano
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons chili powder
  • 1 quart chicken stock or broth (make homemade chicken stock if possible)
  • ¼ cup fresh cilantro leaves, chopped
  • 1 14.5-ounce can cannellini beans with liquid
  • 1 14.5-ounce can fire roasted corn drained (use regular canned corn if you can’t find fire roasted)
  • 1 4.25-ounce can mild diced green chilis
  • 1 pint full fat sour cream
  • Additional sour cream
  • Shredded jack cheese
  • Additional cilantro leaves
  • Corn tortilla chips
  • Fresh lime wedges

Instruction

  • Trim chicken thighs of all visible fat, gristle and connecting tissue. Then cut into bite sized pieces.
  • Salt and pepper all sides of the chicken pieces.
  • In a large Dutch oven or large soup pot over medium high heat, add two tablespoons of olive oil and once hot, sear half the chicken by cooking for a minute or so on both sides. Remove to a bowl, add two more tablespoons of oil and sear the remaining chicken, moving to the same bowl.
  • Add the remaining olive oil, reduce to medium heat and add the celery root and stir and cook for three minutes.
  • Add the onions and all three peppers and cook and stir for two more minutes.
  • Add the garlic, coriander, oregano, cumin and chili powder and cook one minute.
  • Add the stock, the cooked chicken and the cilantro and raise heat to high, scraping up any brown bits on the bottom of the pan.
  • Once the mixture starts to boil, lower to a simmer and cook 12-15 minutes or until the vegetables are tender.
  • Add in the cannellini beans, canned corn and the green chilies and bring back to almost a boil.
  • Remove from heat and stir in the sour cream until it dissolves into the soup.
  • Serve with some or all of the toppings.