Chicken chili with fire roasted peppers
Roast
Roasting
I love this soup. It’s very warming on a Fall or Winter day (or for lunch in an overly air conditioned office). The roasted peppers add a great flavor to this broth. I leave the charred skin on the pepper when I chop them and add it all to the soup. I like the way the black flakes look swimming around in the broth. I list canned beans and tomatoes in this recipe, but feel free to use dried beans and fresh tomatoes (I recommend skinning them). Just follow the directions on the packaging for hydrating your beans and increase the amount of time you simmer the soup to ensure your beans are thoroughly cooked. You may also need to add extra liquid to compensate for the absorption and lack of tomato juice (using a small can of V8 would work very well). <br />If starting from scratch, this recipe should take you two days to make. As with all of my soup recipes, I start by de-boning a whole chicken and proceed with making a fresh stock. You can use stock that you have on hand and finish in one day, but there are benefits to starting fresh which you can see by reading the instructions. I like to pick all the meat off of the bones for use in the soup, as well as using some of the vegetables. You will notice that I don’t add the carrots until the last 2 hours of simmering the stock. <br />The rest is pretty straight forward. I hope you try this recipe and please reply if you have any questions <br />
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