3poundschicken thighsBoneless, skinless, seasoned with light salt and white pepper, cooked and cubed
1largeonionchopped
1yellow bell pepperchopped
1green bell pepperchopped
3-6Jalapeno peppersseeded and fine chopped
2clovesgarlicpeeled and chopped
1poundsweet Italian sausagecrumbled and browned.
2 15-ozcanschicken brothlow sodium
30ouncesGreat Northern white beanscanned, rinsed and drained
2teaspoonswhite pepper
2teaspoonMexican Oregano
1teaspooncumin seedstoasted
15ouncessweet corncanned, drained
22ouncesAlfredo Saucejarred. About a jar and a half
1cupSalsa Verdeyour favorite brand, I prefer Jardines
Grated Parmesan or Romano cheesefor garnish
Sliced black olivesfor garnish
Instructions
Cut chicken thighs into bite sized pieces. Set aside. In a large Dutch oven, heat oil. When hot, add onion, and all peppers. Cook, stirring frequently until onion starts to look translucent. Stir in garlic and cook until fragrant. Less than 1 minutes.
Tear the Italian sausage into pieces and add to vegetable mixture. When fat starts to render, add pieces of chicken. Stir and cook until meat is just undercooked. Drain fat.
At this point, if you want, add the ingredients to a slow cooker. Or you can continue with stove top cooking.
Heat a small dry non-stick skillet over medium high heat. Add cumin seeds and cook just until fragrant. Add to soup.
Add chicken broth, beans, spices, Alfredo sauce, salsa verde and corn. Heat through until meat is cooked and flavors are well blended. About 40 minutes on medium low. Stirring frequently.
If you're using a crockpot. After adding meat and vegetable mixture. Add the remaining ingredients to the slow cooker. Cook on low 3 - 4 hours.
Garnish when served in bowls with grated Parmesan or Romano cheese, and sliced black olives. Drizzle with chile oil for some color and even more flavor.