Monday, November 25, 2013

Chipotle Chicken Soup

Chipotle Chicken Soup

Extra virgin olive oil
1 canned chipotle chile in adobo sauce, minced with 1 teaspoon of the adobo sauce *(you may be tempted to use more than one chili. DON'T!)
1 large onion, chopped
1 cup carrot, chopped
1 teaspoon ground cumin
2 teaspoon ground oregano
6 garlic cloves, minced
6 cups chicken broth
2 small chicken breasts, cut into bite size cubes
1 cup beans (I used pinto)
15 oz. can of tomato sauce
1/2 cup chopped fresh cilantro
1 teaspoon salt
lime juice

Heat a some olive oil in a pot over medium heat. Add the chile, adobo sauce, onion, carrot, cumin, oregano, and garlic. Cook until the onion is tender, approximately 5 minutes, stirring frequently.
Add the broth, and bring to a boil. Add chicken, beans, and tomato sauce. Cover and simmer for 20 minutes, until the carrots are tender, and chicken is done. Stir in cilantro. Simmer for 5 minutes, and then season with the salt, adding more to taste, if necessary.


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