CHICKEN CHOWDER WITH CHIPOTLE

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Chicken Chowder With Chipotle image

A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).

Provided by SharleneW

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

1 chipotle chile, from a 7 oz. can of chipotle chiles in adobo sauce (reserve remaining chiles for another use)
1 tablespoon extra virgin olive oil
2 cups chopped onions
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cloves garlic, crushed
6 cups reduced-sodium fat-free chicken broth
1 1/2 lbs boneless skinless chicken breasts
2 medium red potatoes, cut into 1/2 inch pieces (about 12 ounces)
1 (15 1/2 ounce) can white hominy or 1 (15 1/2 ounce) can yellow 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

Steps:

  • Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
  • Finely chop chili and set chile and sauce aside separately.
  • Heat oil in 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 and 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 then cover to keep warm.
  • Remove pan from heat; let stand 5 minutes.
  • Place 1/3 of broth mixture in a blender and process until smooth.
  • Pour pureed broth mixture into a large bowl.
  • Repeat procedure in 2 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.

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