Garbanzochipotlesoupchowder Recipes

CHICKEN CHOWDER WITH CHIPOTLE

Steps:

• Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
• Finely chop chili and set chile and sauce aside separately.
• Heat oil in large Dutch oven over medium heat.
• Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
• Stir in broth and bring to a boil.
• Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
• Remove chicken with a slotted spoon and cool slightly.
• Shred chicken with 2 forks then cover to keep warm.
• Remove pan from heat; let stand 5 minutes.
• Place 1/3 of broth mixture in a blender and process until smooth.
• Pour pureed broth mixture into a large bowl.
• Repeat procedure in 2 more batches with remaining broth mixture.
• Return pureed broth mixture to pan.
• Stir in potatoes and hominy; bring to a simmer over medium heat.
• Cook, uncovered, 20 minutes or until potatoes are tender.
• Stir in chicken and cream; simmer 5 minutes.
• Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
• Serve with lime wedges.

CHIPOTLE CHICKEN CHOWDER RECIPE

Steps:

• In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
• Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.

MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)

Steps:

• Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
• Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
• Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
• Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

CHIPOTLE SOUP II

Steps:

• In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
• Stir in paprika and oregano into the onions; add chicken, cook until done.
• Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
• Bring to a boil, reduce heat, and simmer for 30 minutes.
• Stir in chopped cilantro and lime juice and heating through 1 minute.
• Add salt to taste.

MOOSEWOOD BLACK BEAN AND CHIPOTLE SOUP

Steps:

• Warm the oil in a non-reactive soup pot.
• Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
• Add the carrots and cumin and cook on medium heat, sitting often for a few minutes.
• Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. A.
• dd the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes.
• If you're not using canned beans, add 1/2 cup of beans cooking liquid or additional water.
• If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup.
• Top with optional sour cream and cilantro.