I told you I loved chipotle seasoning! Today when I got home from work I decided I needed to use up some veggies in the fridge before they went bad.
And this is what I came up with. It's not an exact recipe, you can just add whatever veggies you like best, or whatever you have on hand.
Chipotle Chicken Soup
3 - 4 pieces of chicken (I prefer boneless, skinless thighs)
salt
pepper
chipotle chili seasoning
basil/garlic oil- recipe found here
Veggies - whatever you have on hand, but here is what I used:
2 turnips
2 cups of chopped kale
3 handfuls of baby spinach
1- 28 oz can of diced tomatoes (or 4 fresh tomatoes, skinned and diced)
4 green onions
3 cloves of garlic - minced
2 cups mushrooms
1 cup diced carrots
2 ribs of celery - diced - WITH the leaves - I LOVE the flavor of celery leaves
1 qt chicken broth - or 3 T chicken soup base
2 T fresh basil or basil pesto
The key to this soup is the chicken, or you could use some stew beef.
Remember my basil/garlic flavored oil from my "I've got a Secret" post? Fry up the chicken in the oil. Salt and pepper to taste. When the chicken is almost done, sprinkle generously with chipotle chili seasoning. Continue to fry until a nice crust forms. When the chicken is done, cut into bite sized pieces and add to the rest of the veggies.
The rest of the soup is easy. Sweat the onions and garlic. Add your chosen veggies to approximately 1.5 qts of water (2 qts if you are not using chicken broth).
Serve with bread and shaved Parmesan cheese. Yummy.......
Let me know how you like it and tell me if you used other veggies!
-1GMG
And this is what I came up with. It's not an exact recipe, you can just add whatever veggies you like best, or whatever you have on hand.
Chipotle Chicken Soup
3 - 4 pieces of chicken (I prefer boneless, skinless thighs)
salt
pepper
chipotle chili seasoning
basil/garlic oil- recipe found here
Veggies - whatever you have on hand, but here is what I used:
2 turnips
2 cups of chopped kale
3 handfuls of baby spinach
1- 28 oz can of diced tomatoes (or 4 fresh tomatoes, skinned and diced)
4 green onions
3 cloves of garlic - minced
2 cups mushrooms
1 cup diced carrots
2 ribs of celery - diced - WITH the leaves - I LOVE the flavor of celery leaves
1 qt chicken broth - or 3 T chicken soup base
2 T fresh basil or basil pesto
The key to this soup is the chicken, or you could use some stew beef.
Remember my basil/garlic flavored oil from my "I've got a Secret" post? Fry up the chicken in the oil. Salt and pepper to taste. When the chicken is almost done, sprinkle generously with chipotle chili seasoning. Continue to fry until a nice crust forms. When the chicken is done, cut into bite sized pieces and add to the rest of the veggies.
The rest of the soup is easy. Sweat the onions and garlic. Add your chosen veggies to approximately 1.5 qts of water (2 qts if you are not using chicken broth).
Serve with bread and shaved Parmesan cheese. Yummy.......
Let me know how you like it and tell me if you used other veggies!
-1GMG