mexican tri-bean + chicken soup

ingredients:

  • 1-2 tbsp. olive oil
  • 4 chicken bone-in thighs (with or without skin)
  • 1 medium sweet yellow onion, chopped
  • 1 fresh fresno (or jalapeno) pepper, chopped
  • 1 head of garlic, smashed + roughly chopped
  • 1 cup diced cherry tomatoes 
  • 1 cup mini carrots, sliced
  • 3 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tsp. dry ground cayenne
  • 1 tsp. paprika
  • 3 tbsp. mexican oregano (standard oregano is fine, too)
  • 1 1/2 tsp. dry mustard
  • 3 tbsp. coarse ground Kosher salt
  • 3 tbsp. fresh ground black pepper*
  • 1/2 cup dry black beans
  • 1/2 cup dry mayocoba beans
  • 1/2 cup dry pinto beans
  • 8 cups of water
  • 1 flat tbsp. chicken Better than Bouillon (BtB)
  • 1 1/2 cup lime juice
  • 1 10 oz. can shoepeg corn 

fresh toppings: 

  • fresh cilantro, chopped
  • diced fresh tomatoes
  • diced cucumbers
  • diced radishes
  • sour cream
  • tortilla chips, broken up

preparation:

  1. preheat oven to 325F.
  2.