Healthy Recipe

Chipotle Chicken Soup

Recipe By:
Grover
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Chipotle Chicken Soup
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  • Total Time 50 min Ico-add
  • Yield 4 Servings
  • Level Easy

Here's a chicken soup that brings the heat. Since the chipotle paste is passed around the table, each person can decide how much.
 

Ingredients

  • 4 chipotle peppers in adobo sauce, drained
  • 2 garlic cloves, peeled
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 6 cups chicken stock
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 1/3 cup long grain rice
  • Salt and black pepper to taste
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Directions

  1. 1. Cut the chipotle peppers open; using the back of a knife scrape out all the seeds and stems. Combine the chiles in a blender with the garlic, tomato paste, oregano and a large pinch of salt. Add a tablespoon of the stock (a little more if needed) and puree the chiles and other ingredients well. Refrigerate until ready to serve the soup.
  2. 2. Put the stock in a saucepan with the carrots, celery and onion; bring to a boil. Reduce the heat so the stock simmers steadily and, when the carrots are just about tender (about 10 minutes) add the rice, salt and pepper. Stir well and bring back to a boil. Reduce the heat and let it continue to simmer.
  3. 3. Let the soup simmer for about 20 minutes or until the rice is tender. Taste the soup and adjust the seasoning.
  4. 4. Divide among four soup bowls, passing the chipotle paste around the table.
 
 
  • Did you know?

    Chipotle peppers date back to the Aztecs who smoked the chilies because the thick, fleshy, jalapeno is difficult to dry and prone to rot. Today, as much as one fifth of the Mexican jalapeno crop is processed into chipotles.