This is another original creation that I came up with. If you haven't noticed by now, I love chipotle, and decided to make a soup with it.
Chipotle Cheddar Chicken Soup
3 tbsp butter
½ onion, diced
1 clove garlic, minced
1 chipotle, minced, with 4 tbsp adobo sauce
3 tbsp flour
3 cups whole milk
2 cups chicken stock
2 cups cooked chicken
1 cup corn
3 cups cheddar cheese, shredded
Heat butter in large pot over medium heat. Add onion, garlic, chipotle, and adobo sauce. Saute until onions are translucent but not browned. Sprinkle in the flour and cook another minute or two. Slowly add the milk and chicken stock, whisking thoroughly to combine. Increase heat and bring to a boil. Reduce heat and add chicken, corn, and cheese. Heat until cheese is melted.
Garnish with cilantro and serve with tortilla chips.
Makes 4 servings.
It turned out really well. It has a nice heat to it, making it the perfect soup for those cold winter nights. I wouldn't make it in the summer! You can easily adjust the heat by increasing or decreasing the chipotle. Like the recipe says, I used one chile (seeds removed), and 4 tbsp of the adobo sauce. Make sure you mince the chipotle really finely because you don't want to bite into a big chunk of it.
Jim really liked it too. He suggested adding either rice or black beans to it. Those would both be good additions.
I served this with a nice sweet cornbread. That turned out to be the perfect complement to the spicy soup. Jim even crumbled some of his cornbread into his soup and he said that was really good too.
I will definitely be adding this to my December meal plan. And probably January, and February, and maybe even March! Gotta love Michigan winters! (Not really.)