Chicken Soup With Chipotle Paste

Name: Chicken Soup With Chipotle Paste
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 7 cups chicken stock, preferably homemade; 2 medium carrots, peeled and cut into 1/4-inch dice; 2 celery stalks, trimmed and cut into 1/4-inch dice; 1 medium-to-large onion, peeled and cut into 1/4-inch dice; 4 to 6 dried chipotles; 1/3 cup long-grain rice; Salt and pepper; 2 cloves garlic, peeled; 2 tablespoons tomato paste; 1 teaspoon dried oregano

By Mark Bittman

Total Time: 30 minutes
Rating: 3(6)
Comments: Read comments

Featured in: THE MINIMALIST; Chicken Soup With a Burn

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Ingredients

Yield:4 servings

7cups chicken stock, preferably homemade
2medium carrots, peeled and cut into ¼-inch dice
2celery stalks, trimmed and cut into ¼-inch dice
1medium-to-large onion, peeled and cut into ¼-inch dice
4 to 6dried chipotles
⅓cup long-grain rice
Salt and pepper
2cloves garlic, peeled
2tablespoons tomato paste
1teaspoon dried oregano

Ingredient Substitution Guide

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Preparation

Step 1
Put stock in a saucepan with carrots, celery, and onion. Bring to a boil. Soak chipotles in just-boiled water to cover. Reduce heat, so mixture simmers steadily, and when carrots are just about tender, add rice, salt, and pepper, and stir. Bring back to boil, and continue to simmer.
Step 2
Meanwhile, when the chipotles are soft, remove them from the liquid. Open them up on a cutting board, and with the back of a knife scrape out all seeds and stems. Combine in a blender with garlic, tomato paste, oregano and a large pinch of salt. Add enough chicken stock (you can use the simmering soup) to allow the blender to purée chilies and other ingredients well.
Step 3
When rice is tender, taste soup, and adjust seasoning. Serve with small spoons for adding chipotle paste at the table.