CHUPE DE POLLO CON CHIPOTLE

CHUPE DE POLLO CON CHIPOTLE image

Number Of Ingredients 17

1 (7 oz) can chipolte chiles in adobo sauce
1 tbsp extra virgin olive oil
2 cups chopped onion
1 cup chopped carrot
½ cup chopped celery
1 tsp ground cumin
½ tsp dried oregano
½ tsp dried thyme
6 garlic cloves, crushed
6 cups fat-free, less-sodium chicken broth
1 ½ pnds. Skinless, boneless chicken breasts
2 medium red potatoes (cut into ½ inch pieces)
1 (15.5 ounce) can white or golden hominy, rinsed and drained
¼ cup whipping cream
1 cup chopped seeded plum tomato
¼ cup chopped fresh cilantro
8 lime wedges

Steps:

1.Remove 1 chile and 1 tsp (or more) adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chiles; set chile and sauce aside separately. 2. 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; bring to 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 and set aside. 3. Remove pan from heat; let stand 5 minutes. Place 1/3 of broth mixture in blender and process until smooth. Pour pureed broth mixture into a large bowl. Repeat process in two more batches with remaining broth mixture. Return pureed broth mixture to pan. 4. Stir in potatoes and hominy; bring to s imeer over med head. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro and salt. Serve with lime wedges.