3 medium onions, chopped (about 2½ cups)
½ cup vegetable oil
1 large russet potato
3 cloves garlic, minced
1 whole jalapeño chili, seeded and finely minced (wear rubber gloves)
¼ cup flour
3 cups chicken broth
2 cups heavy cream
One 14.5oz. can petite diced tomatoes, with juice
2 cups frozen corn
1 cup shredded Monterey Jack cheese
1 Tbs chopped fresh flat-leaved parsley
½ canned chipotle chili in adobo sauce, minced finely (about 1 teaspoon)
1½ whole boneless smoked chicken breasts (about 1 pound), skin and fat removed and meat cut into ½” dice
In a 6-quart heavy kettle, cook onions in oil over moderate heat stirring, until softened. Peel and cut potato into ¼-inch dice. To kettle, add potato, garlic and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil, stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.
Yield: 8 cups
*Chipotle chilies are available at Hispanic markets and some specialty food shops.
**Smoked chicken is available at some butcher shops and specialty food shops. Whole Foods Market also occasionally sells whole smoked chickens.
Recipe Source: Adapted from Gourmet
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“The best soup I’ve had in a long time. I served this at a dinner party, and everyone wanted the recipe.”
-San Diego, CA