[CH] Chipotle Chicken Soup
=Mark (mstevens@exit109.com)
Fri, 25 Dec 1998 10:57:05 -0500
At 01:05 AM 12/25/98 +0000, you wrote:
>Hi fellow C-Hs,
>
>Have to agree with many others here about chipotles: they are amongst my
>favorites. Homemade are the best! Always keep a jar of pureed chipotles
>en salsa adobo in the 'fridge for dipping and adding to various dishes.
>
Chipotle Chicken & Veggie Soup
Got the idea for this after sampling a couple bowls of a
regional style soup in New Mexico, just substituted Chipotles
for the green chiles:
Chipotle Chicken Vegetable soup
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)
Roast chicken in oven till done, cool overnight.
Debone chicken and save all the bones & scraps. Cut meat
into bite size bits removing fat & 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 collander 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 & 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!
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...
:-)
Happy Holidays!