CHICKEN CHOWDER WITH CHIPOTLE

Chicken Chowder with Chipotle image

Number Of Ingredients 17

Ingredients

1 can Chipotle Chiles in Adobo (7 oz can)
1 tablespoon EVOO
2 cups Chopped Onion
1/2 cup Chopped Celery
1 teaspoon Cumin
1/2 teaspoon Oregano
1/2 teaspoon Thyme
6 cloves Minced Garlic
6 cups Low Sodium Chicken Broth
1 1/2 pounds Boneless Skinless Chicken Breasts
2 Red Potatoes (Medium size cut into 1/2" pieces)
1 can White or Golden Hominy (15.5 oz)
1/4 cup Whipping Cream
1 cup Plum Tomatoes (seeded and chopped)
1/4 cup Cilantro (chopped)
1/2 teaspoon Salt
8 Lime Wedges

Steps:

Remove 1 Chile and 1 teaspoon adobo sauce from can; finely chop Chile, set chopped 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 until onion is tender stirring frequently. Stir in broth and bring to a boil. Add chicken; cover, reduce hear to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon and cool slightly and shred with 2 forks. Cover the chicken and keep warm.
Remove pan from heat and let stand 5 minutes. Puree with immersion blender until smooth. 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.

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