Especially delicious for cold winter days, or any day really, this soup or stew is a meal in itself. Make it into a stew by adding more chicken pieces and serve it with a crisp, mixed salad.
Serves 4
| Ingredients | |
| 2 onions finely diced
25g butter 2 tbsp extra virgin olive oil 1 red capsicum seeded and cut into julienne strips 3 garlic cloves, diced 1 fresh red chilli, finely diced or 2 tsp chili powder, to your taste 2 tsp ground cumin 4 chicken thighs, without skin, roughly diced |
440g can tomatoes 1½ litres of chicken stock 200g tasty, cheddar cheese grated plus extra 50g for garnish ½ cup sour cream Freshly ground black pepper and sea salt Garnish 50g tasty cheddar cheese grated ½ cup parsley, chives or coriander, chopped, optional
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Dice the onions and put into the pot with the butter and add the oil; sauté onions for 10 minutes on medium heat, do not colour. Add the red capsicum strips, garlic, chili, cumin and cook on low heat for 2 – 3 minutes.
Add chicken pieces and stir until golden and continue to cook for a few more minutes. Add the tomatoes and stock. Simmer for 15 minutes. Slowly stir in the cheese and then the sour cream and continue to stir for 5 minutes. Season to taste with the salt and pepper.
Serve garnished with the fresh herbs and grated cheese.
