Chipotle Chicken Soup with Roasted Pumpkin Seeds and Aged Cheddar

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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Serves: 4
Ingredients
  • 2L Chicken Stock
  • 3 C leftover roast chicken or cooked chicken breast, cut into chunks
  • 1 Tbs cooking fat of choice (I used bacon fat)
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 red bell pepper, chopped
  • 1 green pepper, chopped
  • 2 carrots, chopped
  • 1 delicata squash,seeds removed and cut into small chunks
  • 2 tsp adobo sauce (sauce from the canned chipotles)
  • 1-2 whole chipotle pepper, finely chopped (depending on how spicy you like it)
  • 1 tsp sea salt, to taste
  • 1 tsp smoked paprika
  • 2 tsp Worchestershire sauce
  • 1 Tbs molasses or honey
  • ½ C pumpkin seeds
  • ½ C aged cheddar, grated
  • a handful chopped cilantro (for garnish)
  • 1 jalapeño, sliced for garnish
Instructions
  1. Heat a skillet or frying pan, add you choice of fat or oil and the onion and garlic, all them to cook until garlic starts to brown.
  2. Add peppers, squash and carrots and turn heat to high, cook for a few minutes just to give everything a bit of colour. Add to the stock.
  3. Heat stock with added vegetables, add in the chicken, adobo sauce, chipotle, smoked paprika, Worchestershire, molasses and salt to taste. Simmer on low for 30 minutes.
  4. Heat frying pan or on a tray in your oven gently roast the pumpkin seeds, they only take a few minutes to start turning golden.
  5. Serve bowls of soup with a sprinkle of roasted pumpkin seeds, cilantro, sliced jalapeño and some aged cheddar.

From nakedcuisine.com