Chicken Chipotle Chowder
Servings: 0
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
Instructions
- 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.
- 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.
- Stir in potatoes, tomatoes, 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. Thicken with cornstarch & water if desired. Remove from heat, and stir in reserved adobo sauce, cilantro, and salt. Serve with lime wedges.
Notes
Serving size: about 1 1/3 cups soup and 1 lime wedge.
Toppings: shredded cheese, sour cream, avocado, & tortilla chips. I added a little more salt & pepper and a couple of extra chipotle chiles.
I also used corn instead of hominy. Skip the blender! It is a mess and doesn't really make much difference. Recipe By: Cooking Light, DECEMBER 2004
Serving Size: 8
Toppings: shredded cheese, sour cream, avocado, & tortilla chips. I added a little more salt & pepper and a couple of extra chipotle chiles.
I also used corn instead of hominy. Skip the blender! It is a mess and doesn't really make much difference. Recipe By: Cooking Light, DECEMBER 2004
Serving Size: 8
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