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Chicken Chowder with Chipotle Chiles
Nb persons: 8
Yield:
Preparation time: 1 hour
Total time:
Source:
| 1 7-oz can | chipotle chiles in adobo sauce |
| 1 Tbs | olive oil |
| 2 cups | chopped onions |
| 1 cup | chopped carrots |
| ½ cup | chopped celery |
| 1 tsp | ground cumin seed |
| ½ tsp | dried oregano |
| ½ tsp | dried thyme |
| 6 cloves | garlic, crushed |
| 6 cups | chicken broth |
| 3 | boneless, skinless chicken breasts |
| 2 | red potatoes, medium, cut into 1/2" pieces |
| 1 can | hominy, 15.5oz, substitute corn, rinsed & drained |
| ¼ cup | whipping cream |
| 1 cup | chopped & seeded plum tomatoes |
| ¼ cup | cilantro, chopped |
| ½ tsp | salt |
| 8 | lime wedges |
1 Remove 1 chile & 1 tsp adobo sauce from can. Reserve remaining chiles for another use. Finely chop chile & set aside chile & sauce separately.
2 Heat oil in dutch oven over medium heat. Add chopped chile, onion & next 6 ingredients; 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 & simmer 30 minutes or until chicken is tender. Remove chicken with slotted spoon & shred. Cover to keep warm.
3 Remove pan from heat; let stand 5 minutes. Place 1/3 of broth mixture in a blender. Process until smooth. Pour into a large bowl. Repeat pureeing with 2 more batches or broth. Return pureed broth to pan. Stir in potatoes & hominy. Cook uncovered 20 minutes or until potatoes are done. Stir in chicken & cream. Simmer 5 minutes.
4 Remove pan from heat. Stir in adobo sauce, tomato, cilantro & salt. Serve with lime wedges.
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