So I made up a new soup today. It’s still cooking, so I will add pictures afterwards when it has cooked down to where I want it.
I had soaked some navy beans over night and was just going to make navy beans and bacon ends with some carrots, celery, and onion, and noticed that I was down to my last quart of chicken stock, so I ran to Aldis. I needed stuff anyway, so it wasn’t a wasted trip.
While I was there, I was picking up the chicken stock, and I noticed in the “specials” aisle that they had poblano chicken stock, and I said to myself “That’s interesting. Never seen that before.” And then it hit me and I knew what I had to do.
1 lb chorizo
I also diced a raw chicken breast I had in the fridge.
2 lb’s soaked navy beans
1 can crushed tomatoes
2 cans diced tomatoes
2 red peppers minced
a couple garlic cloves
couple quarts chicken stock
one sweet one yellow onion
2 bunches cilantro
1 red onion
1 ripe but firm avocado
red pepper flakes
Pressure cooked the beans in the stock. I browned the chorizo and chicken, and removed the excess grease with a cheesecloth bag. Diced and minced up everything else except the red onion, one bunch of cilantro, and the avocado. Put it all in a pot to simmer. When it has cooked down to where I want it, I will check for a final seasoning, and top with the finely diced red onion and thin slices of avocado. May or may not add a scoop of sour cream.
The total cost is around 10-12 bucks (chorizo was pricey- like 5 bucks. Everything else was cheap).