Rating: 4.5 stars
28 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 22

This hearty chicken chowder makes enough to feed a crowd and is simple to prepare on a weeknight.

Recipe by Cooking Light December 2004

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: about 1 1/3 cups soup and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

246 calories; calories from fat 23%; fat 6.2g; saturated fat 2.3g; mono fat 2.4g; poly fat 0.8g; protein 24.5g; carbohydrates 21.8g; fiber 3.5g; cholesterol 60mg; iron 1.7mg; sodium 672mg; calcium 52mg.
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