INGREDIENTS
This is what you need for 3 quarts = 6+ servings:
- up to 1/2 lb. chipotle sauce (here: canned)
-
1-2 lbs. Normandy vegetable mix
(broccoli, cauliflower, carrots, zucchinis) - S&P
optional:
- 1-2 chicken legs / chicken bouillon
Pic1:
chipotle chicken soup
with Normandy veggie mix
Directions
Pic2: add veggies Pic3: add chicken
Pic4: all done
- Gather the ingredients.
- Combine 10 cups water with chipotle sauce to taste. Do taste.
- Add vegetable mix, (Pic3) chicken and S&P, seasoning to taste.
- Bring to a boil. Reduce heat and simmer ove low heat for 20 minutes. (Pic4)
- Adjust seasoning.
- Serve and enjoy.
Serving suggestion:
- I don't really like boiled-out soup chicken. I remove the chicken legs after 15 (when raw) to 20 (when frozen) minutes and finish them of by pan-frying or oven-roasting to serve them with the main meal. So much better flavor.
FYI: Chipotle is available in several forms in local grocery stores and online:
- Chipotle powder is available in dry spices isle in most grocery stores and online.
- Liquid hot sauces with chipotle are available in several brand names and varieties.
- Chipotle puree/sauce or whole chipotles in adobo sauce is available canned under several brand names. The local stores favor the La Costeña brand.
Pic: chipotle varieties: 1+2. powdered, 3. hot sauce, 4. canned chipotle in adobo sauce 5. pureed chipotle sauce