Wednesday, February 23, 2011

Chipotle Chicken Soup for Late February


A couple of weeks ago, a renowned weather forecaster named Phil predicted that spring was just around the corner.  And although I don't want to complain about the snow and all-too-often grey skies, I was pretty excited last week when it seemed as though he was right, and we enjoyed a couple of sunny, 65 degree days. 

But with last night's snow and tonight's 14 degree forecast, I'm going to have to take it back.  Phil was wrong.  Good thing he doesn't control these things anyway!  Besides, who would trust a hairy furball of a groundhog?


And I'm still not complaining; today was actually pretty beautiful from my upstairs window vantage point.  The snow covered rooftops and trees and sunny skies were really delightful, and I stayed warm inside with a cup of hot chocolate and a bowl of soup.  I really am quite content.

This spicy soup was a great surprise.  The flavors were bright and fresh, and my husband pronounced it one of his favorite soups ever. 


Chipotle Chicken Soup

Adapted slightly from Cooking Light

1 (7 oz) can of chipotle chilies in adobo sauce, divided
1 tablespoon olive oil
1 large onion, chopped
2 carrots, diced
1 stalk celery, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cups chicken broth
1 1/2 pounds boneless, skinless chicken breasts
2 medium red potatoes, cubed
15 oz can hominy, rinsed and drained
1/4 cup half & half
2 plum tomatoes, diced
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
1 lime, cut into 8 wedges

Remove one chipotle chili and one teaspoon adobe sauce from the can; freeze or refrigerate the remaining chilies and sauce for another use.  Place the 1 teaspoon adobe sauce in a small bowl with the tomato, cilantro and salt; set aside.  Chop the chipotle chili. 

Heat the olive oil in a large Dutch oven over medium heat.  Add the chopped chili, onion, carrots, celery, garlic, and spices.  Cook, stirring often, for seven minutes, or until the onion is translucent.  Add the broth and chicken breasts; bring to a simmer.  Reduce heat to medium low, cover and cook for thirty minutes. 

Carefully remove the chicken to a cutting board and allow to cool slightly.  Shred the chicken; cover and keep warm.

Using an immersion blender, puree the soup.  Alternately, carefully puree in batches in a blender and return to the pot. 

Stir in the cubed potatoes and hominy; bring to a simmer and cook, uncovered, for twenty minutes.  Stir in the chicken and half & half; cook for five minutes.  Remove the pot from heat; stir in the adobo sauce, tomatoes, cilantro, and salt.  Serve with lime wedges. 



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8 comments :

Kristen said...

I love chipotle anything! This sounds super (souper?) good. ;)

eliz@thesweetlife said...

Oh heavens--this looks so delicious!

DessertForTwo said...

This looks like the perfect dinner! I'm such a Cooking Light fan too. Thanks for this :)

Natalie @ Perrys' Plate said...

This soup looks great! I happen to have some pureed chipotles in my fridge that need a good home. Perfect. :)

brandi said...

This looks like the perfect dinner for the weather we're having!

Mary said...

Oh, this looks soooo delicious! Bookmarked!

Great blog; happy I found you!

Mary xx
Delightful Bitefuls

Kitchens said...

Chipotle Chicken soup is one of the most favorite soup of mine. and Its sound great.

mole removal said...

In this existing post The Chipotle Chicken Soup is really look awesome and delicious. That thick soup looks very healthy and testy.