Chipotle Chicken and Veggie Soup
Got the idea for this after sampling a couple bowls of a regional style soup during a trip to the Firey Foods Festival in New Mexico, just substituted Chipotles for the green chiles:
- 1 6 lb. roasting chicken
- 1 32 oz can chicken stock
- 1 cup coarsley chopped celery (Save all veggie trimmings for stock)
- 1 cup diced red bell pepper
- 1 cup sliced carrots
- 2 medium onions coarsely chopped
- 1 cup corn kernels
- 1 16 oz can diced tomato
- 1 cup chipotles in adobo sauce
- 1/2 tsp thyme
- cracked black pepper to taste
- salt to taste (I use heavy chinese soy sauce to add body)
- Cilantro & Sour Cream for Garnish
- 1Roast chicken in oven till done, cool overnight.
- 2Debone chicken and save all the bones & scraps. Cut meat into bite size bits removing fat & gristle. Refrigerate.
- 3In a large stock pot add bones and carcass as well as veggie peelings, carrot butts and onion skins etc and cover with cold water. Bring to a boil, then simmer for 2 to 3 hours, skimming and stirring occasionally.
- 4Strain through a colander and add stock back to pot. Add celery, bell pepper, corn, onions and carrots as well as the canned stock and bring to a simmer. Cook until veggies begin to turn tender. Add chicken and canned tomato.
- 5While soup is coming back to a simmer, take about a cup of it and put in a food processor with the chipotles & adobo. Whirr it up for about 30 seconds or untill the peppers are well pureed. Add salt, pepper and thyme to the soup, then start adding the chipotle puree about a quarter cup at a time, stirring and tasting for the desired pungency. Using all of it makes for a chileheads delite, but may be too much for some gringos to handle!
- 6You could use all canned stock and one of those rotisserie chickens from the store, but my life is dull and I got nothin’ better to do.. :-)
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