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The color and flavors will knock your socks off! I adapted this from a recipe by Danielle Walker on the Against All Grain blog. It's great on a cold winter night with some crusty bread or some tortillas. You can omit the chile if you don't like spiciness, or just substitute a milder chile. Start with raw chicken or use leftover cooked chicken, if that's what you have on hand. But by all means, use a good stock, not broth, preferably homemade! Duck stock or goose stock could also be used. Make sure you have enough of the diced cooked vegetables in the soup to give a nice texture to the finished soup. Err on the side of more than half, if necessary. I use Tia Rita chipotle seasoning blend, which is available online at http://newmexicospecialtyfoods.com/nosaltseasonings.htm., but a small amount of canned chipotles in adobo can be used instead.
Units: US | Metric
Serving Size: 1 (456 g)
Servings Per Recipe: 4
The following items or measurements are not included:
chicken breast half