Smoked Chicken Chowder. Cover and simmer for 12-15 minutes or until vegetables are tender. Heat the oil in a large saucepan over a low heat and gently cook celery onion and garlic until tender.
Add thyme and flour. Shredded leftover chicken or Smoked meat cubed Sauté on medium heat onions and garlic. Add the potatoes carrots celery onion salt and pepper.
Bring to a boil over high heat then.
Add the tomatillos fennel cumin coriander oregano cinnamon. Once boiling reduce to a simmer and simmer for 10 minutes. Add the potatoes corn and chicken stock. Add tomatoes corn cheese parsley chipotle and chicken and simmer stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency 20 minutes or until vegetables are tender.