1/2 c chopped onion
2 T oil
2 Chipotle peppers in adobo sauce - canned
4 oz can green chilies
2 T crushed garlic
Sauté onion in oil, when translucent add chipotle pepper, green chili and garlic. Saute another minute or two.
Add:
1 tsp oregano
1 tsp cumin
1 tsp pumpkin pie spice
Dash salt and pepper
1 can cream of chicken soup
1 15oz can pumpkin puree
Separately bring to boil and thicken
2 c chicken stock
1/4 cornmeal
Add cornmeal mixture to onion mixture and add:
4 c chicken stock
1 rotisserie chicken diced - just the meat
Bring to boil and add
1/4- 1/2 c chopped cilantro
8 oz shredded cheese
1 comment:
I love this soup! Here’s a quick substitute I use for canned Cream of Chicken soup.
Ingredients
1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper to taste
Instructions
Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly.
Slowly whisk in the chicken broth and milk. Bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.
Post a Comment