Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

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.

ABSOLUTELY DELICIOUS! There is nothing to alter in this recipe. It's fantastic!! It does take a little long to make but well worth it!

So good! Double chicken, increase salt...by a lot!

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.

I made this pretty much exactly as written, but just used canned petite cut tomatoes for the plum tomatoes. From beginning to end, it took me about 2 - 2 1/4 hrs (I hand chopped everything - didn't have a food processor). Definitely time consuming for a weeknight, but not horrible. It came out very good! I tried this because I had a sore throat and it was a chilly evening, and it definitely fit the bill. I served it with hot corn muffins. We did use the lime and I also cut up an avocado to serve with it. We'll definitely make this again!

this is THE BEST chowder ever!!! i LOVE, LOVE, LOVE it!

Loved this soup, perfect for the cold weather, and the husband loved it too! One more soup to add to our regular meals list. Very easy to make!

This recipe was great, but is not a "weeknight" recipe. It took a bit of time and next time I'd bypass pureeing the soup. I liked the texture, but was a messy process! I think it would just as good without that step.

This is a great herty soup. Simple to prepare on a weeknight? Not really. I served with it some crusty bread.

Good flavor, but not quick or easy enough to be labeled a weeknight meal. Would be faster with prechopped vegetables and pre-cooked chicken.

Good flavors. But I'm giving 4 stars b/c of these changes...I agree with some other reviewers that it needs to be thickened up a bit. Also, next time I will mix chicken breast & thighs. Overall, good recipe.

Excellent soup! Prep made easier with processor for chopping veggies and hand blender for blending soup. Next time I will thicken broth a little with mashed potatoes or white beans and seed the chipotle (my husband thought it was a little too hot)

This recipe was AWESOME! It has officially made it on our favorites list. I actually used boneless/skinless chicken thighs because that's what I had. It came out amazing!! Love love love this on a cold night!

I used 3 chipotles and two fresh chiles for more heat, subbed Imagine No-Chicken Broth and Morningstar Chickn strips for a vegetarian soup and skipped the cream. Chopped all the veggies in a food processor and used an imersion blender to speed things up. One of the best soups that Cooking Light has to offer - delicious!

This really hit the spot tonight. I made it exactly as the recipe specified, and though it's time consuming, it's worth it. Just hot enough. Very comforting. I'm expecting that the leftovers will be even better. A wonderful recipee!

Excellent flavor, but definitely not a weeknight meal (unless u get off early). Comes together nicely, but flavor doesn't heighten until the end. Forgot the lime, but will try it next time, or with lunch leftovers Tmr! Definitely a keeper! Hearty & delicious!

I served this for a Christmas Eve "soup" dinner with Mexican cornbread muffins and everyone raved and wanted the recipe! Made 2 days before and it was delicous reheated as most soups are. Takes too much time to make for a week night.

This is one of my all-time favorites! I slow-cook a whole chicken with a little salt and pepper and just enough water, using the stock it makes for the recipe. If you never let the broth come to a boil (but mearly simmer for several hours, the chicken just shreads off in silky stew-worthy morsels! I also substitute white beans for the hominy but think I might try avacado next time like one reviewer mentioned. People will be asking for this recipe until the day they put me in the ground!

Really quite amazing. Had a similar soup at the Fallsview Marriott in Niagara Falls Canada. I substitued the potatoes for pot barley (1 cup). I would add a little less chipotle the next time, however, amazing none the less.

My favorite soup recipe ever! I often substitute a can of black beans for the potatoes and leave out the cream to make the soup healthier.

This recipe is great. My kids love it and ask for it frequently. I add a little of the chipotle and everyone adds extra to their own dish.(One of my boys doesn't like spicy foods) As we say in my family, this recipe is a keeper!