Recipes

Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream.2 cups diced onions 2 cups diced celery 5 garlic cloves, chopped 1/2 cup vegetable oil 1 pound chicken breast, cooked and diced 8 cups water 1 bay leaf 1 (7-ounce) can chopped green chilies 1/2 teaspoon oregano 1/2 teaspoon cumin 1/2 teaspoon dry mustard 1/2 teaspoon basil 1/2 teaspoon Old Bay seasoning 1/4 teaspoon Cajun seasoning 1/3 of a 7-ounce can chipotle in adobo, chopped 4 tablespoons chicken base 1 pickled jalapeno, chopped 2 pounds white beans, soaked overnight 1/2 cup heavy cream 1 cup shredded carrots 16 ounces sour cream