Ingredients
2 tbsp extra virgin olive oil
1 1/2 lbs. boneless, skinless chicken breasts and/or chicken thighs, cut into 1-inch pieces
1 large white onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and cut into 1/2-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
2 cup 1/2-inch diced pumpkin, seeded and peeled (if pumpkin not in season, butternut or acorn squash may be substituted)
1 14.5-oz. can hominy (white or gold), drained and rinsed
1 14.5-oz. can diced tomatoes , do not drain
1 15.5-oz. can kidney beans, do not drain
1/2 4-oz. can diced green chilies, or to taste
2 tbsp tomato paste
4 tbsp smooth peanut butter
1/2 8.25-oz jarred prepared mole (this can be found in the Latin section of the grocery store)
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/2 tsp ground cinnamon
3 14.5-oz. cans chicken broth
Sour cream, garnish
cilantro, garnish, fresh chopped
Warmed corn or flour tortillas, garnish
Preparation
In a large skillet, heat olive oil over medium high heat. Add chicken, onion, garlic, carrots, red pepper and pumpkin.
Cook, stirring occasionally, for about 5-10 minutes, or until chicken is almost opaque. Remove from heat and cool for about 10 minutes.
Spray 5-qt. crock pot with non-stick cooking spray. Place chicken-vegetable mixture into crock pot. Add next 5 ingredients; stir to combine.
In a medium mixing bowl, whisk together tomato paste, peanut butter, mole, cumin, oregano, chili powder, cinnamon, and 1 can chicken broth.
Whisk until mixed thoroughly. If mixture is too thick, add about 1/2 cup of chicken stock or water. Pour mixture, along with other 2 cans of chicken broth over crock pot contents.
Place cover on crock pot and cook over low heat for 5-6 hours, or over high heat for 2-3 hours. If soup gets too thick, add chicken stock or water by 1/2-cup increments.
This soup should be the consistency of a stew. If it gets too thin, add additional tomato paste in 1-tablespoon increments, stirring well to blend into broth.
Ladle into bowls and garnish with sour cream and cilantro. Serve warmed tortillas alongside soup.
