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Chipotle Chicken Vegetable Soup
Ingredients:
1 6 lb. roasting chicken
1 32 oz can chicken stock
1 cup coarsely chopped celery
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 teaspoon thyme
cracked black pepper to taste
salt to taste -- (I use heavy Chinese
-- soy sauce)
Instructions:
Roast chicken in oven till done (Hey, smoke it if you really want
to be game!), cool overnight. Debone chicken and save all the bones
and scraps. Cut meat into bite size bits removing fat and gristle.
Refrigerate. In 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. Strain 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. While soup is coming
back to a simmer, take about a cup of it and put in a food processor
with the chipotles and adobo. Whir it up for about 30 seconds or until
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 delight, but may be too much for some gringos to
handle! This makes a big old pot full which would probably serve 20
or 25 people. Good for freezing and serving at a later time. You 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. Recipe
by =Mark on Mar 15, 1998. |
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