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  • CHICKEN CHIPOLTE TOMATO SOUP

    1 vote
    CHICKEN CHIPOLTE TOMATO SOUP
    Prep: 20 min Cook: 30 min Servings: 6
    by Phyllis Munro
    40 recipes
    >
    One of my favorite foods SOUP! I could seriously live on soup. I get so excited when I find a new soup recipe! This is a really good one I found on the web. I tweeked it a bit. I think that is one of the things that I enjoy about making it, you can get a basic recipe and make it your own. This recipe incorporates one of my favorite new flavors spicy smoky chipolte peppers. You can make this soup as spicy as you like. Of course I like mine pretty spicy so I add more of the peppers and gravy. I suggest you taste this as you make it. Add a little or a lot. NO BULL, if you have never cooked with these tasty peppers you are going to love it. I served this soup topped with a dollop of soup cream, cheddar cheese, sprinkled with fresh chopped cilantro. My husband said it must be served with warm tortillas instead of bread. I must admit it did go pretty well together.

    Ingredients

    • 3 Tbs. Butter
    • 4 stalks celery diced
    • 1 onion diced
    • 4 cloves garlic diced
    • salt and pepper
    • 3 can Great Northern White Beans rinsed and drained
    • 1 lg. can plus on small can whole stewed tomatoes
    • 2 tsp. of ground cumin
    • chipolte peppers
    • chicken broth
    • 4 cups of cooked chicken.

    Directions

    1. 3 Tbs. Butter
    2. 4 stalks celery diced
    3. 1 onion diced
    4. 4 cloves garlic diced
    5. salt and pepper
    6. Saute above ingredients in large stock pot until tender.
    7. 3 can Great Northern White Beans rinsed and drained
    8. 1 lg. can plus on small can whole stewed tomatoes
    9. 2 tsp. of ground cumin
    10. Add to pot bring to boil and turn down simmer 10 minutes. Then mash some of the tomatoes and beans with a potato masher.
    11. Here is the spice...I added 3 chipolte peppers chopped with some of the gravy. You can start out with one and keep adding until it get to the spicy you desire. Be sure to chop these fine.
    12. Now add about 2 or 3 cups of chicken broth, and about 4 cups of cooked chicken. I used frozen chicken tenders and simmered them until tender then added to pot. I did not measure, just guessed on the size of our family how much to add. You could also shred a rotisserie chicken for this recipe.
    13. Ladle in bowels top with sour cream, chopped cilantro and cheddar cheese. Serve with corn chips or warm tortillas.

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