| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | California | 1 | Servings | |
INGREDIENTS
| 1 | Onion, coarsely chopped | |
| 3 | Cloves garlic, minced | |
| 1/2 | t | Cayenne |
| 2 | T | Chili powder, pasilla or new |
| mexico | ||
| 1 | Chipotle chilies, dry up | |
| to 2 | ||
| 1 1/2 | t | Ground coriander |
| 1/2 | t | Each ground mace, cloves |
| and cumin | ||
| 4 | c | Light chicken stock |
| 4 | Roasted red bell peppers | |
| peeled seeded and | ||
| coarsely chopped | ||
| 2 | Roasted California or other | |
| long green chilies | ||
| seeded | ||
| stemmed and sliced into | ||
| thin strips | ||
| 1 | c | Cubed or shredded smoked |
| chicken or turkey meat | ||
| Salt and pepper |
INSTRUCTIONS
http://www.lowfatlife.com/chipotle.htm In a large soup pot, cook the onion, garlic, and spices water or broth until tender, stirring frequently. Add the chicken stock and red peppers and bring to a boil over high heat. Boil for 5 minutes, stirring frequently. Reduce the heat to moderate and cook for 15 minutes. Cool the soup mixture to room temperature. Puree in a blender until smooth. Bring the soup to a boil over high heat. Cook for 15 minutes over high heat, stirring frequently. Add all but a few strips of the roasted green chilies (chop the remaining chilies for garnish) and the chicken. Reduce heat to moderate and cook for 15 minutes. Season the soup with salt and pepper, and serve with a drizzle of non-fat sour cream and the chopped bits of the remaining green chilies. Thicken if necessary. Posted to EAT-L Digest 06 Sep 96 From: "~REality" <[email protected]> Date: Sat, 7 Sep 1996 19:06:45 -0700
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Nutrition (calculated from recipe ingredients)
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Calories: 2663
Calories From Fat: 1912
Total Fat: 211.9g
Cholesterol: 636mg
Sodium: 398.5mg
Potassium: 1688.4mg
Carbohydrates: 19.4g
Fiber: 4.3g
Sugar: 6.5g
Protein: 160.1g