Recipe - Chicken Chili Pt 2

See part 1

occasionally.

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@wizard.ucr.edu on Jan 25, 1998