Chicken Chowder With Chipotle

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
• 2 finely chop chili and set chile and sauce aside separately.
• 3 heat oil in large dutch oven over medium heat.
• 4 add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
• 5 stir in broth and bring to a boil.
• 6 add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
• 7 remove chicken with a slotted spoon and cool slightly.
• 8 shred chicken with 2 forks then cover to keep warm.
• 9 remove pan from heat; let stand 5 minutes.
• 10 place 1/3 of broth mixture in a blender and process until smooth.
• 11 pour pureed broth mixture into a large bowl.
• 12 repeat procedure in 2 more batches with remaining broth mixture.
• 13 return pureed broth mixture to pan.
• 14 stir in potatoes and hominy; bring to a simmer over medium heat.
• 15 cook, uncovered, 20 minutes or until potatoes are tender.
• 16 stir in chicken and cream; simmer 5 minutes.
• 17 remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
• 18 serve with lime wedges.