By Kris Browning-Blas, serves 8-10.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
1 tablespoon freshly ground cumin seeds
1 tablespoon oregano
1/4 teaspoon cayenne pepper
2-4 teaspoons medium chile powder
3 garlic cloves, minced
1 cup (8 ounces) chopped green chiles
1 roasted chicken, cut up and meat shredded (use the bones to make stock)
2 quarts chicken stock (or half chicken, half vegetable)
1 16-oz can garbanzo beans (chick peas)
Monterey Jack or Cotija cheese.
Directions
Heat olive oil and butter in a large stock pot. Sauté onion until it becomes translucent. Add cumin, sauté 5 minutes. Add oregano, cayenne, chile powder and garlic. Sauté 2 minutes. Add chiles and cook 5 minutes more. Add shredded chicken, stir to combine. Add stock and garbanzos.
Bring to a boil; reduce heat. Simmer 45-60 minutes, stirring occasionally. Ladle into bowls and sprinkle with shredded Monterey Jack or crumbled Cotija cheese.
