Get the Vegetables Cooked: Warm the olive oil in a big saucepan over medium heat. Chop the garlic, onions, carrots, and bell pepper and add them. Once softened, sauté for 5 to 6 minutes.
Toss in the diced potatoes and chicken stock. Pour the liquid into the saucepan. After the potatoes are fork-tender, simmer for about 10 minutes after bringing to a boil.
While the potatoes are in the oven, put the chipotle peppers in a blender or food processor along with a splash of soup stock and process until smooth (or chunkier if you want). Sauté the chipotle peppers until they are translucent.
Mix in the corn, cumin, smoked paprika, salt, and pepper after adding the shredded chicken. Be careful not to overmix. Keep the heat low for a further five to seven minutes to let the flavors meld.
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