Chicken Chowder with Chipotle Recipe – This recipe stuck out to me because of the chipotle and cilantro…This is by far one of the best “chowders” I’ve ever made and I can’t wait to make it again.
Chicken Chowder with Chipotle
This recipe stuck out to me because of the chipotle and cilantro...This is by far one of the best "chowders" I've ever made and I can't wait to make it again.
Ingredients
- 1 (7–ounce) can chipotle chiles in adobo sauce
- 1 tablespoon extravirgin 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, less-sodium chicken broth
- 1 1/2 pounds skinless, boneless chicken breast
- 2 medium red potatoes (about 12 ounces), cut into 1/2–inch pieces
- 1 (15.5–ounce) 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
Instructions
- Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
- Heat oil in a 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 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; cover and keep warm.
- Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two 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.
Recipe and Photo: Sunshine and Bones / CC BY-SA
