Recipes

Precooking Prep

Dice onion and peppers into 1/4 in pieces

Mince garlic

De-bone the chicken thighs and dice into 1 in cubes

(I leave some meat on the bones and throw them into the soup to cook as well)

De-pit and dice avocados into 1 in cubes

Grate pepperjack cheese (1-2 cups)

Cooking

On medium, heat oil in large pot

Sweat onions and garlic for a few minutes

Season with salt, pepper

Add chicken and just brown outsides (~2 minutes)

Season with chili powder and paprika

Add diced peppers and let cook for another 2 minutes or so

Add tomato paste, chicken broth, thigh bones and bring everything to a boil

Season with salt and pepper

Add corn and beans

Add red pepper flakes to desired heat and additional seasoning to taste

Simmer until meat falls off the thigh bones

Turn off heat, add diced avocados and let residual heat warm the avocados for a few minutes

Serve in bowls and top with pepperjack cheese

Eat with tortilla chips on the side or throw them into the soup