Got the idea for this after sampling a couple bowls of a regional style soup during a trip to the Firey Foods Festival in New Mexico, just substituted Chipotles for the green chiles:
1 6 lb. roasting chicken
1 16 oz. can tomato sauce
3 - 5 cloves garlic, chopped
1 cup coarsley chopped celery (Save all veggie trimmings for stock)
1 cup diced red bell pepper
1 cup sliced carrots
2 medium onions coarsely chopped
1 cup corn kernels
1 16 oz can black beans
1 16 oz can diced tomato
1 6 oz. can chipotles in adobo sauce
1/2 tsp thyme
cracked black pepper to taste
salt to taste (I use heavy chinese soy sauce, adds body)
Roast chicken in oven till done, 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 2 quarts 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, garlic, corn, onions, beans and carrots as well as the tomato sauce 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 (this can also be done in a measuring cup with a stick blender - video Here). 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 tablespoon 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 folks to handle!
This makes a big old pot full which would probably serve 6 or 8 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...