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Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

Becky Luigart-Stayner
Yield 8 servings (serving size: about 1 1/3 cups soup and 1 lime wedge)
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

Nutrition Information

  • calories 246
  • caloriesfromfat 23 %
  • fat 6.2 g
  • satfat 2.3 g
  • monofat 2.4 g
  • polyfat 0.8 g
  • protein 24.5 g
  • carbohydrate 21.8 g
  • fiber 3.5 g
  • cholesterol 60 mg
  • iron 1.7 mg
  • sodium 672 mg
  • calcium 52 mg

How to Make It

  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.