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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
  1. Roast chicken in oven till done, cool overnight.

  2. Debone chicken and save all the bones & scraps. Cut meat into bite size bits removing fat & gristle. Refrigerate.

  3. 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.

  4. 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.

  5. 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!

 

 
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