Yield: 1 Servings
|See part 1|
Add chili powder, chipotle puree, cumin, paprika and cinnamon, cooking over low heat for 10 minutes and stirring occasionally. Add tomatoes, 6 cups of the stock, beans, peppers, wine, and cilantro and simmer for about 45 minutes. Add chicken, mustard greens, corn and vinegar. (There will be leftover chicken; add a little more if you like, or save it to make another kind soup such as chicken dumpling or chicken noodle. Leftover broth also may be saved for that purpose.) Cook for 15 minutes. Season to taste with salt, pepper, Tabasco and lemon.
Serve with 1 or 2 of the garnishes. Note: Chipotle puree may be made by soaking dried, roasted chipotle peppers in water and pureeing them.
Sent to me by PatH by KitPATh <phannema@...> on Jan 25, 1998