
1. Cook chicken in hot oil over medium-high heat in a large skillet until lightly brown. Combine the chicken, soybeans, sweet pepper, onion, jalapeno peppers, cumin, coriander, salt, and black pepper in a 3-1/2 or 4-quart slow cooker. Pour chicken broth over all. Stir to combine.
2. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. crisp-tender.
3. If using low-heat setting, turn to high-heat setting. Combine sour cream and flour. Stir sour cream mixture and zucchini into chicken mixture using a wire whisk. Cover and cook for 20 to 30 minutes more or until mixture is thickened and zucchini is crisp-tender. Ladle into bowls; top with cheese and cilantro, if desired.
4. Makes: 6 to 8 servings
5. Note: When preparing hot chile peppers, avoid burning your skin and eyes by wearing gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot, soapy water after handling the peppers.
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This was a great, hearty soup. I made it without jalapenos and added some frozen corn and it was very good.
12/13/2009 11:32:12 AM Report AbuseJust fix this for Saturday nite dinner and it is Outstanding! Very hearty chowder. The Monterey Jack cheese and Cilantro add a lot to the final dish.
10/24/2009 09:54:42 PM Report Abuse