(Catherine Smart)
Sunday Supper & More
Serves 4
| 3 | medium red-skinned potatoes, coarsely chopped |
| 3 | cups chicken stock |
| 1 | whole roast chicken breast or 2 half breasts, skin removed, meat cut into 1/2-inch pieces |
| 2 | cups cooked corn, tomato, leek, and onion mixture |
| 2 | canned chipotle peppers in adobo sauce, chopped |
| 1/2 | cup heavy cream |
| Juice of 1 lime | |
| 1/4 | cup chopped fresh cilantro |
| 1 | bunch scallions, chopped |
| Salt and pepper, to taste |
1. In a large saucepan, combine the potatoes and chicken stock. Bring to a boil, lower the heat, and simmer for 20 minutes.
2. Add the chicken, tomato-corn mixture, chipotle, and cream. Simmer for 5 minutes until potatoes are very tender.
3. Stir in lime juice, cilantro, scallions, salt, and pepper. Ladle into bowls. Add water if the soup seems thick.
Catherine Smart 
© Copyright 2011 Globe Newspaper Company.
