White Bean And Chicken Soup

• 3 pounds skinless boneless chicken thighs, cut into 1-inch dice
• 2 tablespoons vegetable oil
• 2 medium onions, diced
• 3 garlic cloves, diced
• 1 jalapeno, minced
• 2 tablespoons all purpose flour
• 2 tablespoons chile powder blend
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon cayenne pepper
• 8 cups chicken stock
• 3 15oz cans navy beans, drained

1. Season the chicken with salt and pepper. In a large enameled cast iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
2. Add the onions to the casserole and cook over moderate heat, stirring, until tender, 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour. chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant. Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender. 30 minutes.

chicken thighs, vegetable oil, onions, garlic, flour, chile powder blend, ground cumin, oregano, cayenne pepper, chicken stock, navy beans

Taken from www.epicurious.com/recipes/member/views/white-bean-and-chicken-soup-50007043 (may not work)