Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

This hearty soup makes enough to feed a crowd and is simple to prepare on a weeknight.

Yield: 8 servings (serving size: about 1 1/3 cups soup and 1 lime wedge)

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
• 8  lime wedges

Preparation

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.

Nutritional Information

Calories:

246 (23% from fat)

Fat:

6.2g (sat 2.3g,mono 2.4g,poly 0.8g)

Protein:

24.5g

Carbohydrate:

21.8g

Fiber:

3.5g

Cholesterol:

60mg

Iron:

1.7mg

Sodium:

672mg

Calcium:

52mg