Look for chipotle peppers in adobo
sauce in the southwestern or Mexican area in your grocery store. They can be
quite spicy, so add the lesser amount first, if you have never used them before.
They are delicious. I use them all the time since I discovered them.
Chipotle peppers are delicious in
soups, chowders and chili.
Whole Foods Market's Adobo Chicken Soup
2 T. canola oil
2 1/2 lbs. chicken pieces
2 yellow onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeño peppers, seeded and finely diced, or to taste
2 tomatoes, diced 2-3 chipotle peppers in adobo sauce, finely minced, or to
taste
2 C. corn kernels
2 C. (or a 16-oz.can) black beans, drained
2 t. chili powder
1 t. ground cumin
1 t. dried oregano
Cayenne pepper, to taste
Salt, to taste
Freshly ground pepper, to taste
4 C. chicken broth or water
1/4 C. chopped cilantro
1/2 C. thinly sliced green onions
Heat oil over medium heat in a heavy-bottomed pot; brown the chicken pieces in
batches. Add onions and the red, green and jalapeño peppers and replace all
chicken pieces in the pot; sauté until vegetables are soft and begin to brown,
about 10 minutes.
Add tomatoes, chipotle peppers, beans, chili powder, cumin, oregano, cayenne,
salt and pepper. Stir to combine, then add chicken broth or water.
Bring to a boil, then reduce heat to maintain a gentle simmer; cook for
approximately 30 minutes more or until the chicken is cooked through. Remove
from heat.
Remove chicken from pot, pull meat from the bones and shred; return shredded
chicken meat to the pot, discarding skin and bones.
(Soup can be cooled and refrigerated at this point. Excess fat will congeal on
top and can be removed before reheating.)
Add green onions and cilantro, reheat, taste and correct seasonings as needed,
then serve.
