Friday, February 19, 2010

Chipotle Chicken Chowder

This is one of our favorite soups, but for some unknown reason we have not had it in ages. It went really great with the Olympics last night. We actually ate in front of the TV which is quite a rarity for us.

This soup is very flavorful and filling without being too rich. Add a salad or maybe a quesadilla, and you've got dinner!

1-2 Canned Chipotle in Adobo Sauce, Minced
1 tsp Adobo Sauce from Can
2 tsp Canola Oil
1 Large Onion, Chopped
2 Carrots, Chopped
1 Celery Stalk, Chopped
1 tsp Ground Cumin
1 tsp Dried Mexican Oregano
1/2 tsp Dried Thyme
4-6 Garlic Cloves, Minced or Pressed
6 Cups Chicken Broth
1 1/2 Pounds Boneless Chicken Breast, Thighs, or a Combination
2 Medium Red Potatoes, Diced
1 15.5 Ounce Hominy, Yellow or White, rinsed and drained
1/4-1/2 Cup Whipping Cream, depending on how thick you like your soup
1 15 Ounce Can Diced Tomatoes, Drained (in the summer go ahead and use fresh!)
1/4 Cup Chopped Fresh Cilantro
1/2 tsp Salt, or More To Taste

Heat oil in a large Dutch oven or soup pot over medium heat. Add chipotles, onions, carrots, celery, cumin, oregano, thyme and garlic. Cook about 8 minutes until the onion is tender, stirring frequently. Stir in broth and bring to a boil. Add in the chicken, reduce heat, cover and cook until chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon. Shred with 2 forks, or cut into bite-sized pieces. Cover and keep warm.

Using a slotted spoon, remove the solids from the broth and put in a food processor fitted with a steal blade. Process until smooth and return to the broth in the pot. Stir in the potatoes and hominy. Bring to a simmer over medium heat. Cook, uncovered, until the potatoes are tender, about 20 minutes. Add the tomatoes, chicken, and cream and cook about 5 minutes more, until heated through. Remove from the heat and stir in the adobo sauce, cilantro, and salt.

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