Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup chopped celery
  • 6 garlic cloves, crushed
  • 6 cups fat-free, less-sodium chicken broth
  • 2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1 tablespoon extravirgin olive oil
  • 1 (15.5-ounce) can white or golden hominy, rinsed and drained
  • + 11 more ingredients
    • ½ teaspoon dried thyme
    • ½ teaspoon salt
    • ¼ cup chopped fresh cilantro
    • ¼ cup whipping cream
    • 8 lime wedges
    • 1 ½ pounds skinless, boneless chicken breast
    • 1 cup chopped seeded plum tomato
    • 1 teaspoon ground cumin
    • ½ teaspoon dried oregano
    • 2 cups chopped onion
    • 1 cup chopped carrot

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 un...

View full recipe at My Recipes

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