Title: Ranch Chicken Chipotle
Categories: Soup
Yield: 4 Servings

2 Chicken breasts
2 qt Water
1/2 Onion
11 Cloves garlic (8 whole; 3
-minced)
1 3/4 c Roma tomatoes; blackened,
-then diced
6 Chipotles
1/2 c Chicken stock (from cooking)
5 Red-skined potatoes cooked;
-diced
1 Avocado; pitted, peeled,
-sliced
2 ts Minced cilantro

Place chicken in a pot with the water, onion, 8 whole garlic cloves & salt.
Simmer for 30 - 40 minutes. When cool enough to handle, pull meat off bones
and tear into pieces. Save 1/2 cup of the broth Heat olive oil in a large
skillet, add tomatoes & minced garlic. Fry for five minutes Puree the
chipotles in the broth. Stir in tomato-garlic mixture. Add the diced
potatoes and shredded chicken and simmer approx 20 minutes to blend
flavors. Serve chicken chipotle stew into bowels & garnish with sliced
avocado and cilantro. approx 4 servings. These recipes were adapted from
recipes of Jacqueline Higuera McMahan. I increased the heat level & garlic.
Mark "Crazy Coyote" Holm

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.