- 6 tablespoons unsalted butter
- 1 pound chicken tenderloins, cut into 1-inch pieces
- 1/2 cup finely chopped onion
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 cup flour
- 4 cups chicken stock
- 3/4 cup heavy whipping cream
- Tortilla chips
- Grilled bell pepper skewers for garnish (optional)
In a soup pot, melt butter. Add chicken and onion and cook over medium heat until chicken is no longer pink, about 5 to 6 minutes.
Add spices, then flour, and mix well. Cook, stirring about 30 seconds.
Stir in stock and bring to a full boil. Reduce heat and simmer 20 minutes. Stir in cream. Serve hot topped with tortilla chips. If desired, top with mini-skewers of grilled bell peppers.
Makes 3 to 4 servings.