You know that evolution question...did the chicken come first? Or the egg? Which ever you believe...let me tell you...there was definitely some type of evolution for the birth of this wonderful soup. This post will be a lengthy one! So, on The Pioneer Woman's website she's always doing giveaways...I mean awesome ones. For example; she frequently gives away 3 KitchenAid stand mixers or 3 of those big dutch oven type things. That's on my bucket list...to have so many followers that you can give away those awesome prizes! So, me, along with 30-some other thousand people go in to win the prize. I never win. But, I felt like a winner at Christmas time...because my wonderful mother & step-father gave me a Martha Stewart enamel cast iron dutch oven. For some reason, and i'm not sure why (hahah jk), all the gifts I got from people were kitchen items...it was fabulous! Anyways, my sister (who also got one) told me how she had cooked a whole chicken in it and how juicy and tender it was. So, that was the first thing I was going to attempt to make in the dutch oven. And there, my friends, is the start to the birth of this soup.
Being married to a rancher, the saying "Beef...it's whats for dinner" is the truth. My husband always gives me crap when I make chicken and my father & brother-in-law won't (maybe on a very rare occasion they will) eat it. To make it even "worse" my husband definitly doesn't like chicken meat off the bone...like this chicken I was about to make. I usually (always) make the things he likes, but I really wanted to try out making this whole chicken; so I was a rebel and did it. I first seared the whole chicken in oil and then seasoned it with some seasoning salt, pepper, garlic seasonings and then cut up celery, carrots and onions, added a bit of water and threw it in the oven at about 200 to cook all day. The house smelled amazing and it was time for me to leave for work. I met my husband on the road while I was going to work and he was on his way home; we stopped and chatted quick and before we parted I let him know that supper was in the oven. He then said "I have a meeting at 6pm and they are serving a meal so I won't be eating at home." So...I just told him to stick the whole thing in the fridge and we can eat it another time. Well, that "another time" never happened until tonight. I de-boned the chicken and took the skin off, removed all the veggies, and concocted this soup that I am blogging about. So, to make a long story short (even though it's already long)I'm glad he didn't eat supper at home that night. This was my first time using "chipotle" seasoning and I will definitely be using it again. This soup also has a great kick to it; which at our house we love! Enjoy
::Creamy Chipotle Chicken Soup::
1 of each-red pepper, green pepper, and yellow pepper, diced
1 medium purple onion, diced
3-4 cups chicken
6 cups chicken broth
2 cans southwestern style corn (don't drain)
1 can sweet corn (don't drain)
1 can Original Rotel (don't drain)
1 can mild Rotel (don't drain)
1 can green chiles
1/2-3/4 cup cream
1/4-1/2 cup milk
8 oz Velveeta
Salt & freshly ground black pepper to taste
Sprinkle of baking soda
1-1/2 Tbsps chipotle seasoning
1/2-1 Tbsp cumin
Garlic powder, garlic salt
Saute the peppers and onions in olive oil. Add the chicken broth and bring to a boil. Add the chicken and all the canned goods. Add the seasonings and bring to a boil. Turn the heat down and add the cream, milk, and cheese. Heat through, taste and season more as needed. Let simmer on very low heat for 30 minutes. Serve & enjoy!
These pictures are of when I made the whole chicken...then after that are the soup pictures....
Heating the olive oil to sear the chicken. Searing is cooking the meat on high heat for a short period of time to give the outside a little bit of a "crust."
Searing the chicken.
The vegetables I sauted quick before I added the chicken back to the dutch oven.
I didn't sear this one really dark...but you get the idea...
Before putting it in the oven to cook I smeared some minced garlic on the chicken.
All done...moist & tender.
Now..onto de-boning the chicken and removing the veggies!...
Here is where the preparation for the soup begins!
Dice up 1 green, red, and yellow pepper and 1 medium purple onion (which isn't shown).
The olive oil used for sauteing the peppers and onions.
Did you know that you aren't suppose to do this?...I always forget...
You are suppose to put the veggies in the pan and then put the olive oil over? Weird.
I think I like cooking with peppers cause it makes the dish look so pretty. Also weird.
The onions added to the mix.
The chicken. For some reason, this pic of it doesn't look as appetizing as it really is.
Ready for the next ingredient!...
Since I concocted this recipe on my own and didn't follow a recipe...I just took the pics as I went along. At first, I used this whole thing of chicken broth (which is 4 cups)...then later I ended up adding to chicken boullien cubes and 2 cups water. So...I used a total of 6 cups of chicken broth.
I used 2 cans of this southwestern style corn and 1 can of regular sweet corn
What it looks like at the adding the corn step....
1 sm can shopped green chiles (I didn't have any more...but since it was such a large batch I would probably have used 2 of these)
Ready for some chicken!
Once I got the chicken de-boned...I shredded it a little. I probably used about 3/4 of the chicken meat. Now, you don't have to go through the whole process of cooking a whole chicken. Just use chicken breasts...or better yet...but one of those rotisserie chickens from the grocery store that has lots of flavor!
This was my first time using this and I will definitely be using it more! I love chipotle flavor but have never thought to buy it...so when I was trying to find a seasoning one day I saw it and knew I had to have it! I sprinkle back and forth about 3 times and then later added more. I'd say I probably used about 1-1 1/2 Tbsp? Just start out with 1 and add more as you go along. It has kind of a smokey flavor/smell...hard to explain..but delicious!
Same with the cumin...I probably used about 1/2-1 Tbsp of this. I just sprinkled back and forth a few times and then later added more.
The cumin being added.
Then the chipotle seasoning being added. Also added were....
Garlic powder, garlic salt, pepper, and a little big of regular salt.
For the garlic powder and salt I sprinkled back and forth about 2-3 times. Start off with a little bit and add more as you go and desire.
I used 2 cans of Rotel...1 original and 1 mild. If you are thinking that you won't want it very spicy...used 2 of the original.
Rotel being added.
And its called creamy why?...
Thats why! I probably used about 1/2-3/4 cup of cream and then added a little bit of regular milk. Oh..one more thing...sprinkle in just a little bit of baking soda. BAKING SODA?!?! Why? The acidity of the tomatoes can curdle the milk...so the baking soda prevents this from happening.
Yes, Velveeta. 8oz of it!
Melting the Velveeta into the mix.
Looking good! Turn the burner down to low and let simmer for about 30 minutes.
And there you have it folks....the creation of ::Creamy Chipotle Chicken Soup::
(it would probably be good garnished with some corn chips and/or sour cream?)
Enjoy the wonderful flavors!