Chile Lime Chicken Soup with Fried Tortillas and Cilantro

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Ingredients:

1 leftover roast chicken carcass
Big shredded chunks of leftover roast chicken (about 2 cups)
1 can corn (you can certainly use fresh or frozen)
1 small onion, sauteed (another leftover fro roast chicken meal)
1 large can of diced tomatoes with juice
4 T Paprika
3-4 T Chili Powder or ground chile
3-4 T Ground Chipotle (grind dried chile pepperin coffee grinder)
2 T salt (add more if the soup needs it when serving) pinch of cayenne

Instructions:

The base of the soup is a chicken stock, made from the bones, skin and leftover meat from a roast chicken. Add the bones and skin to a large stock pot (I used a 10 qt pot) and fill 3/4 of the pot with water. Simmer on low for at least 1 hour. Skim foam off the top, let cool and place in the fridge. After the stock cools, a layer of foam and fat will rise to the top. Skim this fat off, discard it and then begin adding your soup yummies. I added:
Big shredded chunks of leftover roast chicken (about 2 cups)
1 can corn (you can certainly use fresh or frozen)
1 small onion, sauteed (another leftover from roast chicken meal)
1 large can of diced tomatoes with juice

Now it is time to really spice up the soup. I spiced the soup to taste, so these amounts are just recommendations — spice it the way you like it! Remember I used a 10 qt stock pot. It your pot is larger or smaller, adjust amounts accordingly. 4 T Paprika
3-4 T Chili Powder or ground chile
3-4 T Ground Chipotle
2 T salt (add more if the soup needs it when serving)
pinch of cayenne
Allow the soup to simmer at least 30 minutes and up to 2 hours.

From anestforallseasons.blogspot.com