Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This hearty chicken chowder makes enough to feed a crowd and is simple to prepare on a weeknight. Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
1 tablespoon extravirgin olive oil |
2 cups chopped onion |
1 cup chopped carrot |
1/2 cup chopped celery |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
6 garlic cloves, crushed |
6 cups fat-free, less-sodium chicken broth |
1 1/2 pounds skinless, boneless chicken breast |
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces |
1 (15.5-ounce) can white or golden hominy, rinsed and drained |
1/4 cup whipping cream |
1 cup chopped seeded plum tomato |
1/4 cup chopped fresh cilantro |
1/2 teaspoon salt |
8 lime wedges |
Directions:
1. Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
2. Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.
3. Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.
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