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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 32 oz can chicken stock
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 diced tomato
1 cup chipotles in adobo sauce
1/2 tsp thyme
cracked black pepper to taste
salt to taste (I use heavy chinese soy sauce, adds body)
Preparation:
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 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 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 12 or 15 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...