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.
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