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Name: Chipotle Chicken Vegetable Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Thyme; 1 cn (16 oz) diced tomato; 1 c Chipotles in adobo sauce; 1 cn (32 oz) chicken stock; 2 md Onions coarsely chopped; 1 c Coarsley chopped celery;; 1 c Red Bell Pepper diced; 1 6-lb roasting chicken; 1 c Corn kernels; 1 c Sliced carrots; Salt to taste; (I use heavy; Cracked black pepper to

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INGREDIENTS

1/2 ts Thyme
1 cn (16 oz) diced tomato
1 c Chipotles in adobo sauce
1 cn (32 oz) chicken stock
2 md Onions coarsely chopped
1 c Coarsley chopped celery;
1 c Red Bell Pepper ; diced
1 6-lb roasting chicken
1 c Corn kernels
1 c Sliced carrots
Salt to taste; (I use heavy
Cracked black pepper to

Servings

INSTRUCTIONS

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 on Mar 15, 1998

NOTES

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Chipotle Chicken Vegetable Soup

1/2 ts Thyme
1 cn (16 oz) diced tomato
1 c Chipotles in adobo sauce
1 cn (32 oz) chicken stock
2 md Onions coarsely chopped
1 c Coarsley chopped celery;
1 c Red Bell Pepper diced
1 6-lb roasting chicken
1 c Corn kernels
1 c Sliced carrots
 Salt to taste; (I use heavy
 Cracked black pepper to

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@exit109.com> on Mar 15, 1998

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Nutrition

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Serving Size: 1 Serving (407g)
Recipe Makes: 1 Servings

Calories: 216
Calories from Fat: 16 (7%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 94.3mg		3 %
Potassium 995.5mg		26 %
Total Carbohydrate 48.9g		14 %
	Dietary Fiber 9.4g	38 %
	Sugars, other 39.5g
Protein 6.7g		10 %
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Calories per serving: 216

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