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Chipotle Chicken Vegetable Soup

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1 6 lb. roasting chicken
1 32 oz can chicken stock
1 cup coarsely chopped celery
1 cup diced red bell pepper
1 cup sliced carrots
2 medium onions coarsely chopped
1 cup corn kernels
1 16 oz can diced tomato
1 cup chipotles in adobo sauce
1/2 teaspoon thyme
cracked black pepper to taste
salt to taste; (I use heavy Chinese
; soy sauce)

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 and scraps. Cut meat into bite size bits removing fat and 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 colander 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 and adobo. Whir it up for about 30 seconds or until 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 delight, 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. Recipe by =Mark on Mar 15, 1998. - - - - - - - - - - - - - - - - - -

Yield: 0 servings

Preparation Time: 0:00


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