Smoky Chicken Tomato Soup, The Cozy Way

A Symphony of Flavors

This isn’t just a soup; it’s a journey. A journey through smoky, spicy, and savory terrains, culminating in a velvety, comforting bowl. It’s a fusion of Mexican and American flavors, a testament to the beautiful dance of culinary traditions.

Ingredients:

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For the Smoked chicken:

1 whole chicken, bone-in, skin-on

1 cup wood chips (mesquite or hickory)

For the Roasted Tomatoes:

2 pounds ripe tomatoes, halved

1 large onion, quartered

3 cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

Salt and pepper to taste

For the Bisque:

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon chipotle chili powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

4 cups chicken broth

1 cup heavy cream

1/2 cup shredded Monterey Jack cheese

Salt and pepper to taste

For Serving:

Fresh cilantro

Sour cream

Tortilla chips

Preparation Process:

Total Time: 2-3 hours

1. Smoke the Chicken:

Soak the wood chips in water for 30 minutes.

Prepare your smoker according to the manufacturer’s instructions.

Place the chicken in the smoker and cook at 225°F (107°C) for 2-3 hours, or until the internal temperature reaches 165°F (74°C).

2. Roast the Tomatoes:

Toss the tomatoes, onion, garlic, olive oil, oregano, red pepper flakes, salt, and pepper on a baking sheet.

Roast in a preheated oven at 400°F (204°C) for 30-40 minutes, or until the vegetables are softened and slightly charred.

3. Make the Bisque:

Heat olive oil in a large pot over medium heat.

Sauté the onion and garlic until softened.

Stir in the chipotle chili powder, smoked paprika, and cayenne pepper.

Add the roasted tomatoes, chicken broth, and heavy cream to the pot.

Bring to a boil, then reduce heat and simmer for 20-30 minutes.

Remove from heat and let cool slightly.

Puree the soup using an immersion blender or a regular blender.

Return the soup to the pot and stir in the shredded cheese.

Season with salt and pepper to taste.

Serving Suggestions:

Serve the bisque hot, garnished with fresh cilantro, a dollop of sour cream, and a few tortilla chips. For a heartier meal, serve it with a side of crusty bread or a grilled cheese sandwich.

A Fusion of Cultures

This smoky chipotle chicken and roasted tomato bisque is a testament to the global nature of food. The smoky flavor profile is a nod to traditional barbecue techniques, while the bold spices and rich tomato base are inspired by Mexican cuisine. It’s a dish that celebrates the diversity of flavors and the power of culinary creativity.