Wednesday, April 22, 2009

Worth all the chopping...and chopping.

I found this recipe last fall and it has quickly become one of my very favorite soups. It's perfect for a quick weeknight dinner but the flavors taste like you've worked all day.

Anything that gives the appearance of working hard without actually having to gets an A in my book.

Right now, my book is pretty empty so anything you have to contribute would be greatly appreciated. Especially if it involved laundry.

Ok, here you go. Try it out and let me know what you think.

Chipolte Chicken Chowder

First off, I ALWAYS double this. You'll be thankful you did.
Second, don't think about skipping the limes when you're serving this soup. They add just the best flavor!

1  (7-ounce) can chipotle chiles in adobo sauce

1  tablespoon  extra virgin olive oil

2  cups  chopped onion

1  cup  chopped carrot

1/2  cup  chopped celery

1  teaspoon  ground cumin

1/2  teaspoon  dried oregano

1/2  teaspoon  dried thyme

6  garlic cloves, crushed

6  cups  chicken broth

Pulled chicken from 1 rotisserie chicken, shredded

2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces

1/4  cup  whipping cream

1  cup  chopped seeded plum tomato

1/4  cup  chopped fresh cilantro

1/2  teaspoon  salt

8  lime wedges

Remove 1 chile and 1 teaspoon adobo sauce from can. Unfortunately, that's all I got for the chilis. If you can help me with maybe a homemade salsa recipe, I'd be most thankful. Finely chop chile; set chile and sauce aside separately.

Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil.

Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir potatoes; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt.

Serve with lime wedges.

Enjoy!
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5 comments:

Henley on the Horn said...

This sounds delicious! I can't wait to try it. I think I am staring out the window at a lime growing over our neighbor's wall into our yard. Would it be wrong for me to use it?? I mean, they can't even see it!

The B Family said...

That does sound delicious! And a lot of the steps can be done ahead of time as well! Will definitely try it.

Mrs. Henley--I'm pretty sure in our county--if it's over your fenceline, it's yours (lime, tree limbs and all!). Go for it!

Christina

emily said...

Isn't this what you brought here once? If so, it is yummy and I agree with the lime comment.

Holli said...

Yum can't wait to try it out!!!

Cole said...

Sounds so yummy; I can't wait to try it!