Yield: 8 servings
Serving size: 6 oz.
3/4 cup diced onions
3/4 cup diced celery
1 tsp. chopped garlic
1 T. butter
1 tsp. cumin powder
1 T. chili powder
1 tsp. dried oregano
1 can diced tomatoes in juice
1 small can diced green chilies (chiles verdes)
2 T. chipotle chile in adobo (puree in robot coupe)
6 cups chicken stock
1/2 lb. diced chicken meat
1/4 cup chopped cilantro
1/4 cup diced green onion
Sea salt and freshly ground pepper
Juice from one lime
Saute onions, celery and garlic in butter until soft.
Add dry spices and cook for 5 minutes longer.
Add diced tomatoes, chilies, adobo and stock. Simmer for 45 minutes.
Add chicken meat and bring soup back up to a boil and chicken is cooked to a minimum of 165 degrees F.
Add chopped cilantrio and green onions.
Season with salt, pepper and lime juice.
Serve with garnishes on the side.