Fall is peaking around the corner and the weather is flirting with cooler temps amidst warmer days. Mmm, soup season is upon us!

Ingredients:

1 yellow or white onion, diced

2 tbsps Olive oil

2-4 garlic cloves, crushed

2 lb chicken (breast, thighs, rotisserie, etc)

1 1/2 tablespoons chili powder

2 teaspoons cumin

2 teaspoons garlic powder

2 teaspoons smoked paprika

2 teaspoons salt

2 15oz cans crushed tomatoes

1 tablespoon brown sugar

2 32oz containers of chicken broth

2 cups corn flour

4 cups water

2 15 oz cans of pinto beans, drained

1 cup shredded Colby Jack cheese

Pico de gallo

Tortilla chips

Preparation:

In a large stock pot, add olive oil to coat the bottom. Heat to medium high heat and add the onions. Cook until translucent & stir in garlic for another minute. Add chicken coat with all the seasonings. Cook for 5 – 10 minutes, stirring frequently. Add in tomatoes, brown sugar, and both containers of chicken broth. Bring to a low boil for 15-20 minutes.

In a separate bowl, create a slurry by whisking together the corn flour & water (2 cups of water for every cup of flour) until smooth; set aside.

If using chicken breasts/ thighs, remove from soup & cut into bite sized chunks. Return to soup. Add in pinto beans.

Add corn flour slurry to soup mixture. Cook for another 5 minutes.

Taste & add additional seasonings, if needed.

Serve in bowls & top with pico de gallo & chips.

Enjoy!

*Note: this recipe can easily be halved. Also, change up protein with steak, pork, or ground beef and use black beans instead of pinto.

Source: adapted slightly from YouTube: The Girl on Bloor