CHUPE DE POLLO

CHUPE DE POLLO image

Yield 8 1 1/2 cups of soup

Number Of Ingredients 18

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1 7 oz can chipotles in adobo
1 tbsp extra virgin olive oil
2 c. Chopped onion
1 c chopped carrot
1/2 c chopped celery
1 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp dry thyme
6 large garlic cloves crushed
6 c fat free less sodium chicken broth
1 1/2 lbs skinless boneless chicken breast
2 med red potatoes cut in 1/4 in pieces
1 15.5 oz can hominy rinsed and drained
1/4 c whipping cream
1 c chopped seeded plum tomatoes
1/4 c fresh cilantro
1/2 tsp salt
8 lime wedges

Steps:

1. Remove 1 chile and 1 tsp adobo sauce from can, reserve remaining chiles for later use. Finely chop the chile and set this and sauce aside. 2. Heat oil in a large Dutch oven over medium heat. Add chopped chile,onion,and next 6 ingredients (through garlic); cook 7 mins or until onion is tender stirring frequently. Stir in broth, bring to a boil. Add chicken, cover, reduce heat to med low and simmer 30 mins or until chicken is tender. Remove chicken with slotted spoon and cool slightly. Shred chicken with 2 forks, cover and keep warm. 3. Remove pan from heat, let stand for 5 mins. Place 1/3 of broth mixture in blender and process until smooth. Pour purred mixture into a larger bowl. Repeat procedure in two more batches withbremaining broth mixture. Return all purred mixture into pan. Stir in potatoes and hominy, bring to a simmer over med heat. Cook uncovered for 20 mins or until potatoes are tender. Stir in chicken and cream, simmer 5 mins. Remove from heat and stir in reserved adobo sauce, tomato,cilantro and salt. Serve with lime wedges. Yields 8 servings