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Chicken Chipotle Soup

June 7, 2013

~ Patty ~

It’s only taken two months to get this post up, but hey, the weather is still pretty cool and we’re still making this soup weekly!
We pick up a Rotisserie Chicken from Costco about once a week.. We eat half for supper. I pull the meat from the bone and save it for the soup. Overnight I simmer (tightly covered) the skin and bones with onion, carrot, and celery in water. I always double the soup recipe, and I usually get about eight cups of broth. We go through about one double recipe a week and haven’t tired of it yet! Try it. You’ll LOVE it!!

Chicken Chipotle Soup

Blend until smooth:
1 14 oz can Tomatoes
1 – 2 Chipotle peppers in adobo

Combine with, and simmer 15 minutes to blend flavors:
4 Cups Chicken stock
4 cloves garlic, sliced
1/2 tsp Black Pepper

Add and season with Salt as necessary:
1 14 oz can Black Beans, drained and rinsed
1 14 oz can Whole Kernal Corn, drained
12 oz cooked chicken, cut in bite-sized pieces

Serve with:
Colby and Monterey Jack Cheeses, grated in bottom of bowl
Avocado, diced

3 Comments leave one →
  1. Pat permalink
    June 9, 2013 12:50 pm

    I LOVE your pottery bowl, Mary!

    • foododelmundo permalink
      June 9, 2013 7:27 pm

      and we LOVE YOUR SOUP Patty!

  2. Katy permalink
    June 14, 2013 8:34 am

    I have to agree with both of you!

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