Smokey Chipotle Cream of Chicken Soup

Creamy, Smokey, Delicious & Hearty enough to be a meal on a cold winter evening. (It's currently 12 degrees on Eastern Long Island with a negative 1 degree wind chill, going down to 2 degrees tonight!)

This soup, or stew if you prefer to call it, hit the spot!

Ingredients:

- 1 tbsp Saratoga Olive Oil

- 3 tbsp salted butter

- 1 pound boneless skinless chicken breasts.

- 2 tbsp ground chipotle powder

- 1 tbsp Smoked Paprika powder

- 1/2 tsp corriander

- 1 tbsp cumin

- 1 pressed garlic clove

- 1/2 tpsp sea salt

-1/2 tsp pepper

-1 large onion diced

-1 16 oz jar of Salsa Verde

- 4 cups reduced sodium chicken broth

- 3 (15-ounce) cans cannellini beans, drained, rinsed & pureed

- 1 11 oz can whole kernel corn

- 1 8 oz package of neufchatel or cream cheese

- 1 lime

-2 cup Shredded cheddar cheese

-2 cups Sour cream

Directions:

1- In a frying pan over med high heat saute the chicken breast with S&P in olive oil until cooked through, then shred or "pull" the chicken & set aside.

2- In a dutch oven, sautee the onion, garlic, chiplotle powder, smoked paprika, corriander, cumin, sea salt & pepper in the butter & olive oil for about 10 minutes over med/high heat, stirring continuously.

3- Add in the chicken stock, & corn & simmer until all the vegetables are tender.

4- Add in the neufchatel cheese & the juice of 1/4 of the lime & continue simmering. until all of the cheese is melted.

5- Add in the shredded chicken & simmer another 5 minutes.

6- Serve in a bowl with avacado slices, tortilla strips, sprinkled with shredded cheddar cheese & garnished with a dollop of sour cream.

-This hearty soup paired perfectly with Smoke Eater Pinot Grigio imported from Friuli Italy.

Enjoy!

CLICK HERE TO ORDER YOUR SARATOGA OLIVE OIL

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