Wednesday, April 10, 2013
chicken chowder with chipotle (chupe de pollo con chipotle)
Hall of Fame. This soup is soooo good! I adapted the recipe but it would be outstanding even if you followed the original recipe. I used grilled chicken, substituted whole wheat egg noodles for the hominy and potatoes and added a dollop of light sour cream instead of adding heavy cream to the pot of soup.
chicken chowder with chipotle (adapted from myrecipes)
1 chipotle chili in adobo sauce (freeze the extras)
1 tablespoon olive oil
2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, minced
6 cups chicken broth
1 1/2 pounds skinless, boneless chicken breast (I used leftover grilled chicken!)
2 medium red potatoes, cut into 1/2-inch pieces (I omitted)
1 can white or golden hominy, rinsed and drained (I substituted whole wheat egg noodles)
1/4 cup whipping cream (I used a dollop of sour cream on top)
1 cup chopped tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Finely chop chile then set aside.
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 and keep warm
Remove pan from heat; let stand 5 minutes. Place one-third (4 cups) of broth mixture in a blender; process until smooth. Pour pureed broth mixture back into pan. Stir in potatoes and hominy or whatever you substitute those with. 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 tomato, cilantro and salt.