Chipotle chicken vegetable soup

Yield: 1 Servings

Measure Ingredient
1 \N 6-lb roasting chicken
1 can (32 oz) chicken stock
1 cup Coarsley chopped celery; (Save all veggie trimmings for stock)
1 cup Diced red bell pepper
1 cup Sliced carrots
2 mediums Onions coarsely chopped
1 cup Corn kernels
1 can (16 oz) diced tomato
1 cup Chipotles in adobo sauce
½ teaspoon Thyme
\N \N Cracked black pepper to taste
\N \N Salt to taste; (I use heavy chinese soy sauce)

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: 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 & 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...

Posted to bbq-digest by =Mark <mstevens@...> on Mar 15, 1998

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