I love the word "stoup"... A perfectly apt description for the thicker soup that is not quite a stew. Filled with all the soupy goodies, yet not brothy like a watery chicken noodle soup or bullion scattered with a few sliced scallions.
Stoups are thick, hearty and filling, and easy to make as they are all in one pot. Perfect for that crock pot, however I always forget I have one and make mine on the stove.
Stumbling upon a recipe printed from way back in December of 2000, this stoup fit the bill on our "freezing" and rainy San Diego afternoon and warmed our bones while filling our stomachs. Yes, I stood out in the drizzle while I grilled my chicken (nearly got frostbite...), but I'm guessing it would do just as well baking in the oven before being shredded.
Spiced with cumin and smoked paprika, black beans, butternut squash, corn and a can of tomatoes round out the ingredients for the pot, and a steaming bowl of flavor topped with your favorite garnishes such as avocado, grated manchego and cilantro will warm your hungry family from head to toe. Word has it that the stoup is sure to ward off any frostbite you receive from the outdoor grilling as well.
On the Border Style Chicken and Butternut Stoup
I personally prefer a less salty stoup, feel free to use chicken broth in place of the water ingredient.
2 boneless skinless chicken breasts
1/4 tsp cumin
1/4 tsp chili powder or smoked paprika
salt and pepper
1 Tbs oil
1/2 large onion, chopped
1 1/2 tsp cumin
1 tsp chili powder or smoked paprika
1 cup chicken broth
1 1/2 cups water
1 can diced tomatoes
1/2 cup salsa
1 can diced green chilis
1 1/2 cup peeled and cubed butternut squash
1 can black beans, drained
1 cup frozen corn
grated cheese (we like manchego or pepper jack)
crushed tortilla chips
Preheat Grill to high. Rub chicken breasts with a small amount of oil and season breasts by sprinkling with cumin and chili powder or smoked paprika. Place chicken on preheated grill and reduce heat to medium, cook until done - being careful not to overcook. Remove and allow to cool.
In a large stock pot, add oil and chopped onion. Sautee for 3- 5 minutes or until beginning to get soft. Add the spices (chili powder or paprika and cumin) and stir until onion is coated and the spices are fragrant, about 1 minute. Add chicken broth and water Add next 5 ingredients (tomatoes through black beans) and allow the soup to simmer until the squash is tender. Add more water or broth as desired.
Shred chicken. When stoup is nearly ready add the shredded chicken and frozen corn. Simmer until heated through and adjust seasonings to suit your taste (add extra chili powder or salt and pepper, etc.).
Ladle hot stoup into bowls and garnish with your favorite toppings. We like chopped avocado, sliced scallions, crushed tortilla chips and manchego cheese. Give a squeeze of lime juice and serve with additional hot sauce if desired.
Enjoy and stay warm!