- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 pounds ground chicken (room temperature)
- 2 garlic cloves, chopped
- 2 large celery stalks, finely chopped
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 1 large jalapeño, seeded and finely chopped
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 8 ounces of beer, preferably a pale ale (try Upland's Helios)
- 4 ounces hot sauce
- 15 ounces tomato sauce
- 12 ounces tomato juice
- 8 ounces chicken broth
- 1/4 teaspoon granulated sugar
Fresh vegetables, lots of tortilla chips and cheese quesadillas are great sides. For a milder taste, omit the jalapeño and/or reduce the hot sauce.
1. Heat a soup pot over high heat; add the extra-virgin olive oil and butter to the heated pot and melt together.
2. Add the chicken to the pot, breaking up the meat in to small pieces. Cook until browned.
3. Add the chopped garlic, celery, onion, carrot and jalapeño.
4. Add the salt, pepper, cumin and coriander, and stir the ingredients in the pot together.
5. Cook the mixture for 10–15 minutes.
6. Add the beer and scrape up browned bits from the bottom of the soup pot.
7. Reduce heat to medium and cook for 5 minutes.
8. Stir in hot sauce, tomato sauce, tomato juice, chicken broth and granulated sugar.
9. Reduce heat to low and simmer, uncovered, for 15–20 minutes.
10. Garnish each serving, if desired, with a drizzle of ranch salad dressing. Or, serve with blue cheese tortilla chips (to make, top chips with crumbled blue cheese and warm in oven until cheese starts to melt).