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Tuesday, January 7, 2014

mijtest

mijtest

Roasted Winter Vegetable, Chicken, and Chile Soup

Posted: 06 Jan 2014 06:17 PM PST

The color and flavors will knock your socks off! I adapted this from a recipe by Danielle Walker on the Against All Grain blog. It's great on a cold winter night with some crusty bread or some tortillas. You can omit the chile if you don't like spiciness, or just substitute a milder chile. Start with raw chicken or use leftover cooked chicken, if that's what you have on hand. But by all means, use a good stock, not broth, preferably homemade! Duck stock or goose stock could also be used. Make sure you have enough of the diced cooked vegetables in the soup to give a nice texture to the finished soup. Err on the side of more than half, if necessary. I use Tia Rita chipotle seasoning blend, which is available online at http://newmexicospecialtyfoods.com/nosaltseasonings.htm., but a small amount of canned chipotles in adobo can be used instead. -- posted by Zeldaz
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