CHUPE DE POLLO CON CHIPOLTE

CHUPE DE POLLO CON CHIPOLTE image

Yield 8 bowls

Number Of Ingredients 18

1 (7 oz.) can chipolte chilies in adobo sauce (use 1 chili and 1 teaspoon sauce)
1 tablespoon extra virgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, crushed
6 cups fat-free chicken broth
1-1/2 lbs skinless, boneless chicken breast
2 medium red potatoes cut into 1/2" cubes
1 (15.5 oz) can white or golden 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
lime wedges

Steps:

- chop finely 1 chili from can - heat oil in dutch oven over medium heat. Add chopped chili, onion and next 6 ingredients (thru 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 until chicken is tender (about 30 minutes). Remove chicken and cool slightly. Shred chick with 2 forks, cover and keep warm. - Remove Dutch oven from heat, let stand 5 minutes. Remove broth from pot into blender and process until smooth (do in several batches). Put puree into bowl as blending. Return puree to pot. Stir in potatoes and hominy. Bring to a simmer over medium heat. Cook uncovered until potatoes are tender (about 20 minutes). Stir in chicken and cream; simmer 5 minutes. Remove from heat and stir in adobo sauce, tomato, cilantro and salt. - Serve with lime wedges