assignmentPREPARATION
2 large boneless, skinless chicken breasts, cubed (uncooked) ½ C light sour cream
Pour all ingredients in a large pot. Cook over medium heat for 45 minutes, OR cook in slow cooker on low for 8 hours.
Put olive oil in large pot and heat for 2 minutes. Add the onion and cook for 5 minutes, stirring occasionally.
Add the ground beef to the pot. Break it apart with a wooden spoon as you cook until beef is browned. Add spices, sugar, tomato paste, salt and pepper and stir until well combined. Add broth, diced tomatoes, drained beans and tomato sauce; stir well. Bring liquid to a slow boil. Reduce heat and simmer for 30 minutes. Remove from the heat and let rest.
Pour into a blender and puree, being careful not to burn yourself. (Hot soups, etc. tend to want to escape blenders. Cover with lid and place a kitchen towel over the top of that before turning on blender.)
Serve with crackers or in Homemade Bread Bowls (recipe in Breads section of this cookbook)