Recipe - Chipotle Chicken Vegetable Soup

1 6lb roasting chicken
1 cn (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 md Onions coarsely chopped
1 cup Corn kernels
1 cn (16 oz) minced tomato
1 cup Chipotles in adobo sauce
One half teaspoon Thyme
Cracked black pepper to
taste
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 bbqdigest by =Mark mstevens@exit109.com on Mar 15, 1998