It’s that time of the year. Time for Elliott’s Chipotle Chicken & Tomato Soup.
I have been making this soup for 25 years and always love to make it right after our first big cold front like we just got here in Falls Church, VA. Here’s the recipe for you below.
Ingredients
• 1 pack of boneless & skinless chicken thighs (2 -3 lbs.)
• 1 cup each, chopped onion, carrot and celery (this is called a mirepoix)
• 1 bunch of cilantro (yes, bunch is a unit of measurement)
• 3 cup of white rice (instant is okay and totally optional)
• 1 12 ounce can of whole kernel corn, DRAINED! Corn juice will ruin this soup!!!!
• 2-3 ounces olive oil
• Fresh garlic: I use a whole pod, finely chopped, but use at least 5 cloves.
• Crushed tomatoes, at least 30 ounces worth
• 2 large avocados
• 2 limes
• 4 table spoons chili powder, paprika and cumin (more or less)
• 1 small can of Chipotle peppers in Adobo sauce (the heat)
• Salt & Pepper to taste (I use a ton of coarse black pepper)
How you do it…
In a large stock pot heat olive oil to medium high heat and add the chopped onion, carrot and celery. Season with salt and pepper and sauté for about 7-10 minutes then add chicken. Once chicken has rendered for about 10 minutes add chopped garlic and brown for another 25 minutes or so. Now add enough water to the pot so it covers the chicken by at least an inch and a half and let boil for at least 30 minutes. Use tongs to remove chicken (or your bare hands if you think you’re tough), add tomato sauce, spices, corn and rice. Roughly chop chicken and add back to the pot.
Now for the Chipotles. It really depends how much heat you like here. The small can of Chipotles should contain at least 5 peppers in it and that should be plenty for this batch. Drain the can in a blender and add about a quarter cup of tomato sauce and blend until smooth. Slowly add this into the soup until you reach your desired heat. I use the whole can right off the bat and sometimes I may even add minced jalapenos.
Cook for another 20 minutes medium heat or until rice is cooked. Make sure you stir a bit so the rice doesn’t stick to the bottom. At this point the soup will begin to thicken so you can thin it out a little with water or chicken stock as needed. Now you can chop half of the cilantro bunch and mix into soup. At this point you may want to add more spices depending on your taste preference. You’re ready for soup now. Ladle into a bowl, add some diced avocado and a squeeze of lime.
I hope you enjoy my soup!
All the best,
Elliott R. Oliva | The Oliva Home Group
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