Chipotle Chicken Vegetable Soup

INGREDIENTS

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 <mstevens@exit109.com> on Mar 15, 1998

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