Chipotle Chicken Soup

I know I'm crazy for eating/making soup while summer's starting up but I just really like this one.  It's a nice spicy soup.  Full of veggies, chicken and chipotle peppers.  I can eat bowls and bowls of this stuff.  

Chipotle Chicken Soup

2 quarts chicken stock

1 lb boneless, skinless chicken breast

1 teaspoon olive oil

1 large yellow onion, diced

3 carrots, peeled, halved lengthwise, thinly sliced

1/2 tin chipotle peppers in adobo ~about 4 peppers, chopped + sauce

1 zucchini, halved, sliced

1 tin chickpeas, drained, rinsed

kernels of 2 ears of corn

s + p

juice of 1 lime

sliced avocado, for garnish

chopped fresh cilantro leaves, for garnish

In a large pot, bring chicken stock and chicken to a boil, reduce to a simmer.  Cook until chicken is fully cooked, about 25 minutes. Remove chicken, shred when cool.  Set chicken aside.  

In a large pot, over medium low heat, sweat onion until very soft.  Add stock, carrots and chipotle peppers. Bring to a boil, reduce to a simmer.  Cook until carrots are tender, about 10 minutes.  Stir in zucchini, chickpeas and corn; simmer 2 minutes more.  Season with salt, pepper and lime juice.  Serve with sliced avocado and fresh cilantro leaves.  


Apple Cider Ribs + Chipotle bbq Sauce


We never eat ribs at home so this seemed a bit like a special occasion.   I used baby back ribs which are a bit leaner (kind of) but spare ribs could also be used.  Half a rack, which is 6 ribs, is good serving size for one person.    

Serves 4. 

Apple Cider Ribs + Basic Rub + Chipotle Barbecue Sauce

2 full racks baby back pork ribs

4 cups apple cider

For the Rub 

3 tablespoons light brown sugar

3 tablespoons course salt

1 teaspoon black pepper

1/2 teaspoon ground mustard

3/4 teaspoon ground cayenne

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

For the Sauce

1 chipotle pepper in adobo

1 1/2 cup ketchup

1/4 cup apple cider

2 teaspoons worcestershire sauce

2 tablespoons apple cider vinegar

1/2 teaspoon onion powder

Unless you're butcher removed it, there's a membrane on the underside of the ribs.  Start at one end of the ribs, slide a knife under the membrane, lifting up and loosening it enough so that you can get a grip on it with a paper towel and pull it off.  It should come of in one big sheet but it it tears, just start again.  Discard the membrane.  It's important to remove the membrane as it becomes very rubbery if left on and cooked.  Who wants that?    

Place the ribs in a large pan and pour in about 4 cups apple cider.  Cover, place in fridge and allow to marinate over night or 6 to 24 hours.  Turn/flip once during marinating.  Remove ribs from cider.  Discard cider.  

Heat oven to 200 degrees.  In a small bowl, mix up all ingredients for the rub.  Sprinkle over and rub into ribs on both sides.  Each rack should be covered in rub.  Wrap each rack up in a large piece of heavy duty aluminum foil.  Roll up edges so ribs are well sealed in the foil.  

Place on a baking sheet and place in oven.  Cook for 3 - 4 hours.  Three hours is enough time but I think 4 is better.  Remove from oven and let rest.  Turn on your oven's broiler and move the oven rack to the highest position.

While ribs are resting.  Get the sauce ready.  Mash up the chipotle pepper into a paste  with a fork or in a small bowl.  Combine all ingredients for the sauce, including the chipotle pepper, in a small sauce pot.  Simmer for 10 minutes.  

Remove ribs from foil and place on baking sheet.  Discard foil.  Baste ribs with warm sauce on both sides.  Place in oven under broiler and cook 15 minutes.   

Remove from oven.  Cut in between each individual rib bone and serve with left over sauce.   



Chipotle + Turkey Enchiladas


These enchiladas use the smoky chipotle sauce from the previous post.   

Makes about 14 enchiladas, serving about 7 people.   

Turkey Enchiladas

splash high heat oil

1/2 onion, chopped

1 lb ground lean white meat turkey

1 small zucchini, chopped

1/3 cup green olives, pitted, sliced

1/2 cup corn kernels, frozen or fresh

handful cilantro, chopped 

prepared chipotle tomato sauce

14 (ish) 6" corn tortillas, room temperature or warm

6 oz grated cheddar cheese

Heat splash of oil in a pan over medium heat.  Add onion, cook until onions are soft, about 8 minutes.  Add turkey, cook, stirring frequently, until turkey is done, about 8 minutes.  Add zucchini, olives, corn and cilantro.  Cook 4 minutes, stirring frequently.  Remove from heat.    

Heat oven to 350 degrees.  Lightly grease a 13 x 9 inch pan.  Fill each corn tortilla with 1/3 cup filling and a pinch of cheese.  Roll up and place seam side down in pan.  Repeat with other tortillas until there is no more filling.    

Bake for 20 minutes.  Remove from oven and top with warm chipotle sauce.  (And maybe more cheese, yes?) 

Chipotle Turkey Chili


This chili is spicy, satisfying and healthy.  Makes about 8 servings.  

Chipotle Turkey Chili

olive oil

1 lb lean ground turkey breast

s + p

1 yellow onion, chopped

3 garlic cloves, diced

1 jalapeno, diced

1 poblano pepper, diced

3 carrots, peeled and chopped

2 large tins whole peeled tomatoes, blended smooth

1 cup water

3 bay leaves

2 teaspoons dried oregano

4 teaspoons ground cumin

1 tablespoon chipotle powder

1 green bell pepper, seeded and chopped

1 tin black beans, drained, rinsed

1 tin kidney beans, drained, rinsed

3/4 cup frozen corn, thawed a bit

1 tablespoon apple cider vinegar

In a skillet, cook turkey 10-12 minutes.  Set aside.  

In a large pot, sauté onion in a dash of olive oil about 5 minutes.  Add garlic, jalapeno, poblano and carrots.  Cook 5 minutes more until onions are clear and vegetables are glossy.  Add blended tomatoes, water, bay leaves, oregano, cumin and chipotle powder.  Simmer 25 minutes.  Stir in bell pepper, turkey, black beans, kidney beans, corn and vinegar.  Season with salt and pepper as needed.