Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)
8 servings (serving size: about 1 1/3 cups soup and 1 lime wedge)
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
How to Make It
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.
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.
Seriously. Yum. I use boneless/skinless chicken thighs instead of breast, increase hominy (doubled) and tomato, and I omit celery. The soup freezes well. It takes some time to make, so next time I'll make 1.5x the recipe and freeze more for future use.
This was great! I take all my chicken-based soups a little bit further, so for this one...I cleaned the meat from a rotisserie chicken, then simmered the bones in canned chicken broth with fresh oregano and thyme. Strained and used that for the soup base. I also used fresh oregano and thyme in place of the dry stuff. Finally...I roasted some fresh corn and added that to the soup (cut kernels from 2 or 3 ears of fresh corn, toss with 1 or 2 teaspoons of olive oil, spread out on a jelly roll pan, then broil for 6 to 8 minutes until golden brown.) Like others have said...this is now on the family favorite list!
I love this!!! I'm not a fan of cilantro or tomatoes, so I left those out. I did make it with the potatoes but they didn't taste right to me, so I'm leaving them out next time. But with those changes, this is the best chowder/stew that I have tasted. It takes some time but it's so worth it.
great chowder! takes time, but well worth it! Everyone wants the recipe who has tried it!
Immersion blender is the way to go, no mess. I usually serve with sour cream on the side and i use more chicken than called for to thicken it up.
While this is certainly not a weeknight recipe (it takes WAY too long to make,) it is definitely worth the effort - the results are delicious! I didn't shred the chicken, I just cut up chicken tenders, but I think the results were the same.