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!
- 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
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.
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