Anonymous Tue May 23 19:38:08 2006

1 6 lb. roasting chicken

1 32 oz can chicken stock

1 cup coarsely chopped celery

1 cup diced red bell pepper

1 cup sliced carrots

2 medium onions coarsely chopped

1 cup corn kernels

1 16 oz can diced tomato

1 cup chipotles in adobo sauce

1/2 teaspoon thyme

cracked black pepper to taste

salt to taste -- (I use heavy Chinese

-- soy sauce)

Roast chicken in oven till done (Hey, smoke it if you really want to be game!), cool overnight.

Debone chicken and save all the bones and scraps. Cut meat into bite size bits removing

fat and gristle. Refrigerate. In a large stock pot add bones and carcass as well as veggie

peelings, carrot butts and onion skins etc and cover with cold water. Bring to a boil, then

simmer for 2 to 3 hours, skimming and stirring occasionally. Strain through a colander and

add stock back to pot. Add celery, bell pepper, corn, onions and carrots as well as the

canned stock and bring to a simmer. Cook until veggies begin to turn tender. Add chicken

and canned tomato. While soup is coming back to a simmer, take about a cup of it and put

in a food processor with the chipotles and adobo. Whir it up for about 30 seconds or until

the peppers are well pureed. Add salt, pepper and thyme to the soup, then start adding the

chipotle puree about a quarter cup at a time, stirring and tasting for the desired pungency.

Using all of it makes for a chileheads delight, but may be too much for some gringos to

handle! This makes a big old pot full which would probably serve 20 or 25 people. Good for

freezing and serving at a later time. You could use all canned stock and one of those

rotisserie chickens from the store, but my life is dull and I got nothin\' better to do. Recipe by

=Mark on Mar 15, 1998.