Chipotle Chicken Soup

By Chef #1170978 on February 16, 2009

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 1 lb chicken tenders, cut into pieces
    2. 1 medium yellow onion, diced
    3. 3 large carrots, diced
    4. 1 cup corn ( fresh or frozen)
    5. 4 garlic cloves, minced
    6. 2 chipotle peppers, diced ( seeds removed)
    7. 2 tablespoons adobo sauce, from the can chipotle peppers
    8. 1 tablespoon smoked paprika
    9. 1 tablespoon chili powder
    10. 1 teaspoon dried oregano
    11. 2 cups chicken stock
    12. 1/4 cup heavy cream
    13. 1/4 cup cilantro
    14. salt & pepper
    15. 1 tablespoon unsalted butter

Directions

  1. In a large stock pot, saute chicken pieces(seasoned with salt & pepper) in olive oil until just browned. Remove from pot and set aside.
  2. Season onion, carrots & garlic with salt & pepper and saute in butter until softened. Return chicken pieces, add spices, chipotle chiles & adobo and cook for 2 minutes. Add chicken stock and bring to boil. Reduce heat and simmer for 20 minutes Add corn and cook until just heated through. Remove from heat and stir in cream and cilantro.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.