Southwest Chicken-Chipotle Soup Recipe - Cooking Index
Southwest Chicken-Chipotle Soup Recipe - Cooking Index
According to grandaughter Leona Wood, Josepha Carson, wife of Kit Carson, was mad for this soup. And no wonder. It's smoky, piquant, filling, beautiful to look at -- and an explosion of textures on the tongue.
Courses: Soup| 4 cups | 948ml | Chicken stock |
| 1 cup | 62g / 2.2oz | Shredded cooked chicken |
| 1 cup | 160g / 5.6oz | Cooked rice |
| 1 cup | 237ml | Canned chickpeas - no juice |
| 1 | Chipotle pepper - seeded, and | |
| Finely chopped - see * Note | ||
| 1 | Oregano | |
| Garnish | ||
| 1 cup | 146g / 5.1oz | Grated Monteray Jack cheese |
| 1 | Avocado - pitted, peeled, | |
| And chopped |
* Note: It's easiest to get the smoked jalapeños in cans, then wash off the sauce they're in.
Heat the stock in a large saucepan, then stir in the chicken, rice, chickpeas, chipotle pepper, and oregano. Let simmer for 5 to 10 minutes, until all ingredients are heated through.
To serve, ladle into bowls and top with cheese and avocado.
Serve hot to 2 as a meal -- or to 4 as a first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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