I just got back from a Soup Swap.
What is a "Soup Swap" you might ask? Well...
1. It is so fun.
2. It is so delicious.
3. You should host one very soon (because the fall is the best time for soup, don't you think).
A Soup Swap is where there are a dozen or so ladies who get together for dinner, each lady bringing a pot of her favorite soup that has been freshly made.
Everyone then has a chance to go around tasting each kind of soup to there desire.
This is what I brought...and it was a hit! So I shall share it with you.
1/4 cup extra-virgin olive oil
2 pounds chicken tenders, cut into 1/2-inch-thick slices
4 teaspoons chili powder
2 teaspoons ground cumin
Salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
Two 15-ounce cans pinto or white beans, rinsed
Toasted tortillas, for serving
Chopped scallions, for serving
1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer. Serve with the tortillas and scallions.
**Much thanks to this chef.