11689 Chipotle Chicken and Veggie Soup 12 Hours 1.5 hours 16 servings Tue Mar 11 07:56:09 -0700 2008 Tue Mar 11 07:57:35 -0700 2008 Medium Southwestern User http://www.chow.com/recipes/11689 Tue, 11 Mar 2008 14:57:35 GMT 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:

.

]]>
  • 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 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 & 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!
  • 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.. :-)
    • ]]>     http://www.chow.com equal_Mark 49 Soup/Salad/Sandwich 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

    ]]>