Chicken Chipotle Tomato Soup

This easy-to-make soup combines the two great classics of chicken soup and tomato soup and kicks them up a notch with chipotle.  Easy, inexpensive, and delicious!

Chicken Chipotle Tomato Soup

Ingredients

• 2 Tbsp. olive oil
• 1 onion, chopped
• 2 pints passata or 2 cans crushed or stewed tomatoes
• 2 pints chicken stock
• 2 chicken leg quarters
• 2 chipotles in adobo, chopped
• 1 cup cream
• salt and pepper, to taste

Serves 4-6
Cook Time: 1 1/2 hours

In a medium Dutch oven, heat olive oil until it shimmers.  Salt and pepper chicken and add chicken leg quarters, skin side down, and brown, turn and brown on other side.  When chicken is browned, but not cooked through, remove and saute onion in drippings.  
Once once is softened add passata, stock, and chipotles; add salt and pepper.  Bring to a simmer and add chicken leg quarters back to pot allowing to cook through as soup simmers.  Once chicken is cooked, remove and allow to cook, then shred and put meat into soup (save bones and skin for stock if you'd like).   
Depending on the amount of fat in the chicken you will may have a lot of fat floating on top of the soup, skim off a little or as much as you'd like.  Add cream and any more salt or pepper.