The Real SOUP NAZI'S Recipe for Chicken Chili


Ingredients for Stock:
           6 cups chicken broth			1 sprig fresh oregano
           1 small onion cut in half			2 bay leaves
           2 carrots, cut into  1 inch pieces		3 cloves garlic
           2 sticks celery, cut into 1 inch pieces		1 tbsp whole black peppercorns
           1 sprig fresh thyme				2 whole chickens, about 3 1/2 pounds
					    	       each 
(with giblets removed)

                     
Ingredients for Soup:
         3 tbsp olive oil				3 cups cooked kidney beans
           2 large red onions, finely diced		1 green pepper, diced
           8 cloves garlic, minced			1/2 fresh sweet red pepper, diced
           1 stalk celery, diced				1/2 fresh sweet yellow pepper, diced
           1 large carrot, diced				1/4 cup red wine
           3 medium potatoes, peeled,			1 tbsp chopped fresh cilantro
               cooked and lightly mashed			3 cups finely diced cooked chicken
           3 tbsp high-quality chili powder		2 cups coarsely chopped fresh mustard
           3 tbsp chipotlee puree (see note)		      greens
           2 tbsp ground cumin				1 cup fresh (or frozen) corn
           1 tbsp Spanish paprika			1 tsp wine vinegar
           1/4 tsp cinnamon                             salt and freshly ground pepper to taste
           3 cups peeled, diced seeded			Tobasco sauce (optional, to taste)
               tomatoes					1 tbsp lemon juice (optional)

                    
Garnishes (use 1 or 2 of your favorites):
         fresh guacamole				grated cheddar cheese
           low-fat sour cream mixed with yogurt		thinly sliced red onion
           chopped scallion and cilantro			chopped hard boiled egg


           Note:
           Chipoltee puree may be made by soaking dried, roasted chipolte peppers in water and pureeing them.

                  
DIRECTIONS:


1)	Place broth, onion, carrots, celery, thyme, oregano, bay leaves, garlic, peppercorns and chicken in
	a stock pot and add enough cold water to cover chicken.  Bring to a boil, turn down heat, cover and
	simmer for 1 1/2 hours or until chicken is tender.  Remove chicken.  When cold enough to handle,
	remove bones, discard skin, reserve meat and return bones to stock pot.   Cover and continue
	cooking for another 2 1/2 to 3 hours.  Strain.


2)	Heat oil in a clean, large soup pot.  Add onions and garlic, sauteing until onions are translucent.  Add
	celery, carrots and potatoes.  Cover and place over medium heat for 30 minutes, stirring occasionally,
	until the vegetables are soft.


3)	Add chili powder, chipotle puree, cumin, paprika and cinnamon, cooking over low heat for 10 minutes
	and stirring occasionally.  Add tomatoes, 6 cups of the stock, beans, peppers, wine and cilantro.
	Simmer for 45 minutes.  Add chicken, mustard greens, corn and vinegar.  There will be leftover
	chicken:  add more if you like.  Cook for 15 minutes.  Season to taste with salt, pepper, Tobasco and
	lemon juice.  Serve with 1 or 2 of the garnishes.