A bold, slow-simmered bowl packed with hearty protein, rich spices, and comforting heat—perfect for cozy nights, game days, and easy make-ahead meals.
—Recipes by Chef Steph
INGREDIENTS:
- 6 tbsp olive oil
- 6 tbsp butter
- 8 whole chicken breasts cubed or 2.5 LBS ground turkey
- ½ cup flour
- 2 cans white beans or hominy drained & rinsed
- 1 large onion diced
- 3 ribs of celery diced
- 3 cloves garlic minced
- 1 large red bell pepper diced
- 2 small cans of diced green chilies
- 1 cup River Pilot Vodka
- 1 cup beer
- 1 cup chicken stock
- ¼ cup minced cilantro
- ½ tsp cayenne pepper
- White pepper and salt to taste
- Chopped seeded tomatoes, diced avocados, and sliced black olives for garnish
DIRECTIONS:
1. Brown the meat in a heavy pan add the onion, celery, and diced red peppers.
2. Add the flour and stir and cook until the flour is cooked.
3. Add the peppers, then the River Pilot Vodka to deglaze and start the soup. Once the vodka is incorporated, add the beer and the stock.
4. Adjust the seasonings and serve with the diced veggies.
