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Southwest Chicken-Chipotle Soup

none

4 cups chicken stock
1 cup shredded cooked chicken
1 cup cooked rice
1 cup canned chickpeas; no juice
1 chipotle pepper; seeded, and
finely chopped; see * Note
1 pinch oregano
=== GARNISH ===
1 cup grated Monteray Jack cheese
1 avocado; pitted, peeled,
and chopped

* Note: It's easiest to get the smoked jalapeños in cans, then wash off
the sauce they're in.

Heat the stock in a large saucepan, then stir in the chicken, rice,
chickpeas, chipotle pepper, and oregano. Let simmer for 5 to 10 minutes,
until all ingredients are heated through.

To serve, ladle into bowls and top with cheese and avocado.

Serve hot to 2 as a meal -- or to 4 as a first course.

Comments: According to grandaughter Leona Wood, Josepha Carson, wife of
Kit Carson, was mad for this soup. And no wonder. It's smoky, piquant,
filling, beautiful to look at -- and an explosion of textures on the
tongue.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-10-2000 by Joe Comiskey - "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 335 Calories; 16g Fat (45.1%
calories from fat); 7g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 4308mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Vegetable;
1/2 Fruit; 3 Fat.

NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 2 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan

On Tue 28 Feb 2006 09:46:16a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

@@@@@ Now You're Cooking! Export Format

Southwest Chicken-Chipotle Soup

none

4 cups chicken stock
1 cup shredded cooked chicken
1 cup cooked rice
1 cup canned chickpeas; no juice
1 chipotle pepper; seeded, and
finely chopped; see * Note
1 pinch oregano
=== GARNISH ===
1 cup grated Monteray Jack cheese
1 avocado; pitted, peeled,
and chopped

* Note: It's easiest to get the smoked jalapeños in cans, then wash off
the sauce they're in.

Heat the stock in a large saucepan, then stir in the chicken, rice,
chickpeas, chipotle pepper, and oregano. Let simmer for 5 to 10 minutes,
until all ingredients are heated through.

To serve, ladle into bowls and top with cheese and avocado.

Serve hot to 2 as a meal -- or to 4 as a first course.

Comments: According to grandaughter Leona Wood, Josepha Carson, wife of
Kit Carson, was mad for this soup. And no wonder. It's smoky, piquant,
filling, beautiful to look at -- and an explosion of textures on the
tongue.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-10-2000 by Joe Comiskey - "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 335 Calories; 16g Fat (45.1%
calories from fat); 7g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 4308mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Vegetable;
1/2 Fruit; 3 Fat.

NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 2 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **




You're just full of soup today, aren't ya? Another keeper!

--
Wayne Boatwright o¿o
____________________

BIOYA